The Food Manager cooled macaroni and cheese to 70°F in 3 hours. Was this done correctly?

The reason this choice is correct lies in the established guidelines for cooling cooked food safely. Food safety regulations specify that potentially hazardous foods, like macaroni and cheese, must be cooled from 135°F to 70°F within a maximum of two hours. This rapid cooling is crucial to minimize the time food spends in the temperature danger zone (between 41°F and 135°F), where bacteria can multiply rapidly.

The scenario describes the food being cooled to 70°F in three hours, which exceeds the allowable time frame of two hours. Therefore, it highlights a significant temperature control issue that could increase the risk of foodborne illness. Proper cooling methods must be adhered to ensure food safety.

While other options may reference various aspects of cooling practices or requirements, they do not accurately address the critical two-hour cooling guideline, which is central to ensuring the safety of cooked foods like macaroni and cheese. Understanding and following these temperature regulations is essential for anyone involved in food preparation or management.