To determine the correct temperature that the soup must reach in order to be cooled properly, we should be aware of the food safety guidelines, which ensure that potentially hazardous foods pass through the temperature danger zone quickly enough to prevent the growth of pathogens. Here is a step-by-step breakdown of the process:
1. Initial Cooling Phase: The food worker has already cooled the soup from its initial cooking temperature to [tex]\(70^{\circ} F \)[/tex] or [tex]\((21^{\circ} C \)[/tex] within the first two hours. This phase adheres to the guidelines which typically recommend reducing the temperature to [tex]\(70^{\circ} F \)[/tex] in two hours to minimize bacterial growth.
2. Secondary Cooling Phase: In the next cooling phase, which lasts an additional four hours, the soup needs to be cooled further to a temperature that is considered safe for storage. According to food safety standards, the target temperature is typically around [tex]\(41^{\circ} F \)[/tex] or [tex]\((5^{\circ} C \)[/tex].
3. Evaluating the Options:
- [tex]\(41^{\circ} F \left(5^{\circ} C \right):\)[/tex]
This temperature ensures that the soup is cooled to a safe level, preventing the growth of bacteria that can thrive in warmer conditions.
- [tex]\(45^{\circ} F \left(7^{\circ} C \right):\)[/tex]
While this is cooler than the initial temperature, it is slightly above the recommended safe temperature threshold.
- [tex]\(51^{\circ} F \left(11^{\circ} C \right):\)[/tex]
This temperature is still within the danger zone for bacterial growth and is too high to be considered safe.
- [tex]\(55^{\circ} F \left(13^{\circ} C \right):\)[/tex]
Clearly above the advised safety limit and not suitable for proper cooling.
4. Conclusion:
Based on the safety guidelines, the soup must be cooled down to [tex]\(41^{\circ} F \left(5^{\circ} C \right)\)[/tex] within the next four hours to be considered properly and safely cooled.
Thus, the correct answer is:
a. [tex]\(41^{\circ} F \left(5^{\circ} C \right)\)[/tex].
