What temperature should food cool to within two hours?

The appropriate temperature for food to cool to within two hours is 70°F. This guideline is part of food safety practices designed to minimize the risk of bacterial growth. When food is cooked, it initially reaches high temperatures that can kill harmful bacteria. However, if the food remains in the temperature danger zone (between 41°F and 135°F) for too long, bacteria can grow rapidly.

Cooling food to 70°F within two hours helps ensure that it is cooled quickly enough to pass through the danger zone and can then be safely stored in a refrigerator, where it should further cool to 41°F or lower for long-term storage. Rapid cooling is essential because after reaching 70°F, food must cool down to 41°F or below within an additional four hours, ensuring that the total cooling process does not exceed six hours.

The other temperature options provided are either not relevant to the cooling process or do not align with food safety guidelines for rapid cooling.