What is the maximum cooling time for food from 135 °F to 70 °F?

The maximum cooling time for food from 135 °F to 70 °F is indeed 2 hours. This guideline is established to ensure food safety and to minimize the risk of bacterial growth. The temperature range between 135 °F and 70 °F is a critical area where certain bacteria can proliferate quickly if food is not cooled down promptly.

Food should pass through the temperature danger zone, which is between 41 °F and 135 °F, as rapidly as possible to reduce the potential for foodborne illnesses. The 2-hour limit to cool food from 135 °F down to 70 °F allows greater control over the time food spends in that danger zone, thereby significantly reducing the likelihood of bacterial growth.

Cooling food quickly within this timeframe is essential in food safety practices, and it's advised to monitor this process closely to comply with health regulations. In this way, the correct answer aligns with established food safety practices and guidelines endorsed by food safety authorities.