To determine the proper temperature that the soup must reach in the next four hours, we need to follow the guidelines set by the FDA Food Code.
Firstly, the FDA Food Code specifies the following:
1. Step 1: The hot food must be cooled from 135°F (57°C) to 70°F (21°C) within two hours.
2. Step 2: Then, the food must be cooled from 70°F (21°C) to 41°F (5°C) or below within the next four hours.
Given that the food worker has already cooled the soup to 70°F (21°C) in the first two hours, we now need to ensure that the soup reaches 41°F (5°C) or below within the subsequent four hours.
We have four options for the next temperature:
- Option a: 41°F (5°C)
- Option b: 45°F (7°C)
- Option c: 51°F (11°C)
- Option d: 55°F (13°C)
According to the FDA Food Code, the soup must be cooled to at least 41°F (5°C) within the four-hour period after reaching 70°F (21°C).
Analysis of options:
- Option a: 41°F (5°C) — This meets the FDA requirement.
- Option b: 45°F (7°C) — This does not meet the FDA requirement as it is above 41°F (5°C).
- Option c: 51°F (11°C) — This does not meet the FDA requirement as it is above 41°F (5°C).
- Option d: 55°F (13°C) — This does not meet the FDA requirement as it is above 41°F (5°C).
Therefore, the correct answer is:
a. 41°F (5°C)
