When cooling for storage, hot food must measure 70˚F or lower within the first 2 hours.

When cooling hot food for storage, it is crucial to follow recommended temperature guidelines to prevent the growth of harmful bacteria. The correct statement is that hot food must reach a temperature of 70˚F or lower within the first 2 hours of cooling. This guideline is based on food safety regulations designed to minimize the risk of foodborne illness.

The first two hours of cooling are particularly critical. If food does not cool quickly enough during this period, it can enter the "danger zone," which is the temperature range between 41˚F and 135˚F where bacteria can multiply rapidly. By ensuring that food is at or below 70˚F within the first two hours, you significantly reduce the risk of bacterial growth.

Adhering to this guideline helps ensure that food is safe for consumption after being stored. After the initial two hours, the food should continue to cool down to 41˚F or lower within an additional four hours, completing the cooling process in a total of six hours. This thorough cooling procedure is part of effective food safety practices in any food service operation.