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If a food worker is going to monitor the cooling process, food may be cooled using any method that cools the food from 135 to 70��f within the first ____ hours and reaches 41��f in ___ hours (six hours total).
a. four (4), two (2)
b. five (5), one (1)
c. two (2), four (4)
d. three (3), three (3)

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If a food worker is going to monitor the cooling process, food may be cooled using any method that cools the food from 135 to 70��f within the first ____ hours and reaches 41��f in ___ hours (six hours total).
 
Cooked potentially hazardous foods must be cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F or below with 4 hours.

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