Answer :
To ensure food safety, it's important to cool food quickly and properly. According to food safety guidelines, when cooling food like soup, the temperature needs to decrease within a specific timeframe to prevent bacterial growth.
For the soup to cool correctly from a starting temperature of 70°F (21°C), it must follow these guidelines:
1. First Stage: The temperature must decrease from the initial 70°F (21°C) to 41°F (5°C) within a total cooling time of 6 hours.
In this scenario, the worker has already cooled the soup from 70°F to 21°C (69.8°F, rounded to 70°F) in the first two hours. Now, within the next four hours, the soup should be cooled further to 41°F (5°C).
Thus, the correct temperature the soup must reach in the next four hours to cool correctly is 41°F (5°C).
For the soup to cool correctly from a starting temperature of 70°F (21°C), it must follow these guidelines:
1. First Stage: The temperature must decrease from the initial 70°F (21°C) to 41°F (5°C) within a total cooling time of 6 hours.
In this scenario, the worker has already cooled the soup from 70°F to 21°C (69.8°F, rounded to 70°F) in the first two hours. Now, within the next four hours, the soup should be cooled further to 41°F (5°C).
Thus, the correct temperature the soup must reach in the next four hours to cool correctly is 41°F (5°C).
