Final answer:
The second step in cooling food involves rapidly cooling it from 70°F to 40°F (21°C to 4°C) within four hours, after the initial cooling from 135°F to 70°F (57°C to 21°C) in the first two hours, for a total of six hours of cooling time. Using refrigerator thermometers to monitor the temperature is recommended to ensure food safety, especially during a power outage.
Step-by-step explanation:
Second Step in Cooling Food
The second step in cooling food typically refers to the rapid cooling phase after food has been cooked. According to food safety guidelines, to prevent bacterial growth, cooked food should first be cooled from 135°F to 70°F (57°C to 21°C) within two hours, and then from 70°F to 40°F (21°C to 4°C) within a further four hours, making a total of six hours for the cooling process. This rapid cooling can be achieved by placing food in shallow containers and ensuring that the refrigerator's temperature is maintained at or below 40°F (4°C).
To monitor and maintain the safe temperature levels, using a refrigerator thermometer is recommended, especially during a power outage. It is crucial to keep the temperature below this threshold to ensure that the food remains safe to consume. If food is exposed to temperatures above 40°F (4°C) for two hours or more, it should be considered unsafe and discarded to prevent the risk of foodborne illnesses.