Which of the following is NOT part of the two-stage cooling process?

The two-stage cooling process is essential for safely cooling cooked food to prevent the growth of harmful bacteria. This process consists of two specific time and temperature parameters that cooked foods must meet:

First, the food must be cooled from 135°F to 70°F within a maximum of two hours. This rapid cooling is critical, as it moves the food through the temperature danger zone (between 41°F and 135°F) quickly, minimizing the time bacteria have to multiply.

After reaching 70°F, the food must then be cooled from 70°F to 41°F or below within an additional four hours. This total cooling time ensures that food is brought down to safe storage temperatures efficiently and safely.

The option that states 70°F to 41°F within six hours does not adhere to this two-stage cooling guideline. It exceeds the allowable time frame set by food safety regulations, which is four hours for this segment of the cooling process. Therefore, this option is the one that does not actually belong in the context of the two-stage cooling procedure.