How much time is left to cool chili from 70°F (21°C) to 41°F (5°C) if it has cooled to 70°F in one hour?

The safe cooling of food is critical in preventing foodborne illnesses, and there are specific time frames recommended by food safety guidelines to ensure this process is done safely. According to the guidelines established by the FDA, food must be brought from 135°F (57°C) to 70°F (21°C) within two hours and then from 70°F (21°C) to 41°F (5°C) within an additional four hours.

Since the chili has already cooled to 70°F in one hour, that leaves three more hours to cool it down further to 41°F. As per the guideline, the remaining time to accomplish this cooling phase is indeed four hours total, but since one hour has already passed, there are three hours remaining to reach the safe temperature of 41°F.

Understanding the significance of these time frames is essential. Proper cooling helps limit the growth of harmful bacteria that can multiply rapidly in the temperature danger zone (41°F to 135°F). Thus, adhering to this cooling guideline, it's clear that the correct answer captures the necessary time left to ensure food safety.