At what temperature should leftovers be cooled to within 2 hours?

Leftovers should be cooled to 70°F within 2 hours to ensure food safety and minimize the risk of bacterial growth. This temperature is significant because, during the cooling process, food passes through the temperature danger zone, which is typically between 41°F and 135°F. Bacteria thrive in this range, and allowing food to remain within it for too long can lead to spoilage or foodborne illness.

Cooling to 70°F within the first 2 hours is part of safe food handling practices outlined by food safety guidelines. It allows sufficient time for the food to decrease in temperature safely before it must be cooled further to below 41°F, which is critical for long-term storage.

The other temperature options do not align with food safety recommendations. For example, cooling to 45°F within 2 hours would not sufficiently reduce the risk of bacterial growth, as it remains in the danger zone longer than advisable. Similarly, options like 30°F and 75°F do not represent safe cooling practices outlined by food safety authorities. Achieving the correct initial cooling temperature is vital for maintaining food safety and preventing potential health hazards.