Which statement correctly describes the two-stage cooling guideline for roasted poultry?

Which statement correctly describes the two-stage cooling guideline for roasted poultry?

• A. From 135°F to 70°F within 2 hours, then to 41°F within the next 4 hours.
• B. Cool to 90°F in 1 hour, then refrigerate.
• C. From 135°F to 40°F within 3 hours, then to 32°F within 1 hour.
• D. Let it sit at room temperature until completely cooled.

Answer: (C)

The idea being tested is maintaining cooked poultry safely by cooling it in two controlled steps to stay out of the temperature danger zone. Start by dropping the temperature from 135°F down to 70°F within 2 hours, then continue cooling from 70°F to 41°F (or 40°F) within the next 4 hours. This sequence minimizes the time the food spends in the 41°F–135°F range, where bacteria can multiply quickly. The best statement matches this plan exactly: it describes reaching 70°F within 2 hours and then getting down to about 41°F within the following 4 hours. The other options either set inappropriate temperature targets, apply the cooling too slowly, suggest freezing or room-temperature handling, all of which don’t align with safe cooling practice.

The idea being tested is maintaining cooked poultry safely by cooling it in two controlled steps to stay out of the temperature danger zone. Start by dropping the temperature from 135°F down to 70°F within 2 hours, then continue cooling from 70°F to 41°F (or 40°F) within the next 4 hours. This sequence minimizes the time the food spends in the 41°F–135°F range, where bacteria can multiply quickly.

The best statement matches this plan exactly: it describes reaching 70°F within 2 hours and then getting down to about 41°F within the following 4 hours. The other options either set inappropriate temperature targets, apply the cooling too slowly, suggest freezing or room-temperature handling, all of which don’t align with safe cooling practice.