When cooling hot food for storage, it must measure what temperature within the first two hours?

When cooling hot food for storage, it is critical to rapidly reduce the temperature to ensure food safety and inhibit the growth of harmful bacteria. The requirement to cool hot food to 70°F or lower within the first two hours is based on food safety guidelines that aim to minimize the time food spends in the "danger zone"—the range between 41°F and 135°F where bacteria can multiply rapidly.

Cooling to 70°F within this timeframe helps ensure that the food cools quickly enough to prevent bacterial growth, as certain pathogens can thrive at warmer temperatures. After reaching this initial threshold, the temperature should then continue to drop to 40°F or lower within a total cooling time of six hours for safe storage.

The other temperature options either do not align with safe food handling practices or extend beyond this critical initial cooling phase. Thus, cooling to 70°F or lower is essential for maintaining food safety during the cooling process.