How much time does a food handler have to cool potentially hazardous/high-risk food through the Danger Zone? 60^circ C to 20^circ C 140^circ F to 70^circ F within 2 hours. 20^circ C to 4^circ C (70^circ F to 40^circ F ) within 2 hours 60^circ C to 20^circ C(140^circ Fto70^circ F) within 4 hours, 20^circ C to 4^circ C 70^circ F to 40^circ within 2 hours 60^circ C to 20^circ C(140^circ Fto70^circ F) within 2 hours. 20^circ C to 4^circ C 70^circ F to 40^circ F within 4 hours None of the above square 17. QUIZ 3.8 square 18. VIDEO 3.9 square 19. QUIZ 3.9 square 20. VIDEO 3.10 square 21. 0173.10 square 21.1. How much time

The correct answer is: **$60^{\circ }C$ to $20^{\circ }C(140^{\circ }Fto70^{\circ }F)$ within 2 hours. $20^{\circ }C$ to $4^{\circ }C$ ($70^{\circ }F$ to $40^{\circ }F$) within 4 hours.**<br /><br />Food handlers must cool potentially hazardous foods through the danger zone (5°C - 60°C or 41°F - 140°F) quickly to prevent bacterial growth. This is typically done in a two-step process:<br /><br />1. **Initial Cooling:** From 60°C to 20°C (140°F to 70°F) within 2 hours. This rapid cool-down gets the food out of the most dangerous temperature range quickly.<br /><br />2. **Second Cooling:** From 20°C to 4°C (70°F to 40°F) within a further 4 hours. This completes the cooling process and brings the food to a safe storage temperature.<br /><br />The other options are incorrect because they don't adhere to these established food safety guidelines. Cooling too slowly allows harmful bacteria to multiply, increasing the risk of foodborne illness.<br />