Question

how long does a food handler have to cool potentially hazardous/high - risk leftovers through the danger zone?
from 60°c to 20°c(140°f to 70°f) within two hours, and from 20°c to 4°c(70°f to 40°f) within four hours
from 60°c to 20°c(140°f to 70°f) within two hours, and from 20°c to 4°c(70°f to 40°f) within two hours
from 60°c to 20°c(140°f to 70°f) within four hours, and from 20°c to 4°c(70°f to 40°f) within two hours
none of the above

Explanation:

According to food safety guidelines, potentially hazardous/high - risk leftovers should be cooled from \(60^{\circ}C\) (\(140^{\circ}F\)) to \(20^{\circ}C\) (\(70^{\circ}F\)) within two hours, and from \(20^{\circ}C\) (\(70^{\circ}F\)) to \(4^{\circ}C\) (\(40^{\circ}F\)) within another two hours.

Answer:

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