If food has not reached 70ºF within two hours, what must be done?

The correct response is that food that has not reached 70ºF within two hours must be reheated and cooled again. This is important because perishable foods can enter the temperature danger zone between 41ºF and 135ºF, where bacteria can grow rapidly. If the food does not reach the proper temperature within a specified timeframe, it indicates that the food may still be at risk of bacterial growth.

Reheating the food ensures that it reaches a safe temperature, effectively killing any harmful bacteria that may have developed. Following this, proper cooling procedures should be observed to bring the food temperature down quickly to safe levels. This practice is critical in food safety management to prevent foodborne illnesses and to ensure that food remains safe for consumption.

While refrigerating the food might seem like a viable option, it does not address the potential safety hazard if the food had already been held at unsafe temperatures for too long. Similarly, cooking food again does not resolve the fact that it has been in the danger zone, and simply discarding food can lead to unnecessary waste. The safest approach is to reheat and then cool the food properly, ensuring it is safe for future consumption.