Within how many hours must potentially hazardous food be chilled to below 41.0 F after cooking?

The recommendation for chilling potentially hazardous food to below 41.0°F after cooking is based on food safety guidelines established by health authorities. The correct answer indicates that food must be chilled within 4 hours, which aligns with the principles of preventing bacterial growth.

After cooking, food is considered to be in the "danger zone" between 41°F and 135°F, where bacteria can grow rapidly if not handled properly. To ensure food safety, it is essential to minimize the time that food spends in this temperature range. Chilling food to below 41°F within 4 hours helps to reduce the risk of foodborne illnesses by slowing down or halting the growth of pathogens.

The other response options suggest shorter or longer time frames, which do not adequately ensure safety. For instance, chilling food within 1 hour might be too strict for all food items, as certain foods might require additional time to reach safe temperatures without compromising quality. On the other hand, waiting 8 hours significantly increases the likelihood of bacteria proliferating, making those time frames unsafe and impractical in food service operations. Hence, adhering to the 4-hour guideline is crucial for maintaining food safety and public health.