After cooling a container of chili to 70°F (21°C) in 2 hours, how much time is left to cool it to 41°F (5°C)?

To determine how much time is left to cool the chili from 70°F (21°C) to 41°F (5°C) after it has already cooled to 70°F in 2 hours, it's important to understand the guidelines for rapid cooling of food. The goal is to bring food down to 41°F (5°C) as quickly as possible to prevent the growth of harmful bacteria.

According to the USDA’s food safety guidelines, food must be cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and then from 70°F (21°C) to 41°F (5°C) within an additional 4 hours. Since the chili has already achieved the first cooling phase by reaching 70°F in 2 hours, the remaining cooling period to get to 41°F is the total time allotted for the second cooling phase, which is 4 hours.

Therefore, after reaching 70°F, there are 4 hours left for the chili to cool down to the safe temperature of 41°F. This emphasizes the importance of ensuring food is cooled rapidly to minimize the risk of foodborne illness.