What should potentially hazardous food be cooled to before serving?

The correct response regarding the cooling of potentially hazardous food aligns with food safety guidelines aimed at preventing foodborne illnesses. Potentially hazardous foods must be cooled to 45°F before serving to ensure that they remain out of the temperature danger zone, typically between 41°F and 135°F, where bacteria can grow effectively.

Cooling potentially hazardous foods to 45°F helps to minimize the risk of bacterial growth and ensure food safety. This temperature is crucial during storage and preparation; reaching it means that the food is at a safe temperature for later heating or consumption.

Understanding the significance of these temperature regulations is vital for maintaining hygiene and safety standards in food service operations. It is essential to follow best practices surrounding the temperature control of food to mitigate health risks associated with improperly stored items.