A large pot of chili must be cooled from 135 F to 70 F within ___ hours and from 70 F to 41 F or lower within an additional ___ hours?

The correct answer focuses on the cooling process of foods, which is essential for preventing the growth of harmful bacteria. According to food safety guidelines, particularly those established by the Food and Drug Administration (FDA), when cooling hot foods like a large pot of chili, it must first be cooled from 135°F to 70°F in no more than two hours. This specific time limit is crucial as it minimizes the amount of time the food spends in the danger zone, which is between 41°F and 135°F, where bacteria can rapidly multiply.

Following this, the next step is to cool the food from 70°F to 41°F or lower, which must be accomplished within an additional four hours. This two-step cooling process ensures that the food quickly passes through the danger zone, significantly reducing the risk of foodborne illness.

The reasoning behind these specific time frames is tied to food safety practices designed to protect public health by diminishing the opportunity for bacterial growth. Each phase of the cooling process has established guidelines to ensure that food remains safe to consume.