A food worker has safely cooled a large pot of soup to $70^{\circ} F \left(21^{\circ} C \right)$ within a certain time. What temperature must the soup reach in the next four hours to be considered safely cooled?
A. $41^{\circ} F \left(5^{\circ} C \right)$
B. $45^{\circ} F \left(7^{\circ} C \right)$
C. $51^{\circ} F \left(11^{\circ} C \right)$
D. $55^{\circ} F \left(13^{\circ} C \right)$
Answer (1)
The soup must be cooled from 7 0 ∘ F to 4 1 ∘ F within 4 hours to be considered safe. Therefore, the correct answer is 4 1 ∘ F .
Explanation
Understanding the Problem Let's analyze the problem. We are given that a pot of soup has been safely cooled to 7 0 ∘ F ( 2 1 ∘ C ). We need to determine what temperature the soup must reach in the next four hours to be considered safely cooled. According to food safety guidelines, potentially hazardous foods must be cooled from 13 5 ∘ F to 7 0 ∘ F within two hours and from 7 0 ∘ F to 4 1 ∘ F within an additional four hours.
Applying Food Safety Guidelines We are given the initial temperature of the soup as 7 0 ∘ F . The food safety guidelines state that the soup must be cooled from 7 0 ∘ F to 4 1 ∘ F within the next four hours. Therefore, the soup must reach 4 1 ∘ F to be considered safely cooled.
Selecting the Correct Option Now, let's compare the required final temperature with the provided options: a. 4 1 ∘ F ( 5 ∘ C )
b. 4 5 ∘ F ( 7 ∘ C )
c. 5 1 ∘ F ( 1 1 ∘ C )
d. 5 5 ∘ F ( 1 3 ∘ C )
Option a, 4 1 ∘ F , matches the safe cooling guidelines.
Final Answer Therefore, the soup must reach 4 1 ∘ F in the next four hours to be safely cooled.
Examples
Imagine you're running a food truck and need to cool down a large batch of chili quickly. Knowing the safe cooling temperatures and times ensures that your chili doesn't become a breeding ground for bacteria, keeping your customers safe and healthy. This is crucial for preventing foodborne illnesses and maintaining a good reputation for your business. By following these guidelines, you're not just complying with regulations but also ensuring the quality and safety of your food.
