Which method is correct for cooling cooked foods safely?

The method of cooling cooked foods safely outlined in the answer is correct because it adheres to food safety guidelines that prevent the growth of harmful bacteria. The cooling process is divided into two critical temperature ranges, ensuring that food is cooled efficiently and safely.

Cooling foods from 60°C to 21°C (140°F to 70°F) within 2 hours is essential because this temperature range is considered the danger zone for bacterial growth. Keeping cooked foods out of this zone for extended periods reduces the risk of foodborne illnesses. The subsequent cooling from 21°C to 4°C (70°F to 40°F) within an additional 4 hours further decreases the potential for bacteria to proliferate, ensuring that food remains safe for consumption.

This method balances the need for rapid temperature reduction while letting the food pass through potentially hazardous temperatures in a controlled manner, thereby maintaining food safety standards set by health organizations. In contrast, the other methods described do not meet the safety guidelines necessary for preventing foodborne pathogens from multiplying.