Question

quiz question index question how long do you have to cool leftovers through the danger zone? possible answers: a) from 60°c to 20°c (140°f - 70°f) within two hours, and from 20°c to 4°c (70°f to 40°f) within four hours. b) from 60°c to 20°c (140°f - 70°f) within four hours, and from 20°c to 4°c (70°f to 40°f) within two hours. c) from 20°c to 4°c (70°f to 40°f) within two hours, and from 20°c to 4°c (70°f to 40°f) within two hours. d) none of the above

Explanation:

Food safety guidelines state that leftovers should be cooled from \(60^{\circ}C\) to \(20^{\circ}C\) within two hours and from \(20^{\circ}C\) to \(4^{\circ}C\) within four hours. Option A matches this. Option B has incorrect time - allocations. Option C skips the initial cooling from \(60^{\circ}C\) to \(20^{\circ}C\). Since Option A is correct, Option D (None of the above) is wrong.

Answer:

A. From \(60^{\circ}C\) to \(20^{\circ}C\) (\(140^{\circ}F - 70^{\circ}F\)) within two hours, and from \(20^{\circ}C\) to \(4^{\circ}C\) (\(70^{\circ}F\) to \(40^{\circ}F\)) within four hours.