According to the US Department of Agriculture, hot foods must be cooled down to _________ after four hours.

The requirement that hot foods must be cooled down to 41 degrees Fahrenheit after four hours is based on food safety guidelines set by the US Department of Agriculture. This temperature is critical for preventing the growth of harmful bacteria that can proliferate in the danger zone, which ranges from 41 degrees F to 135 degrees F. Ensuring that hot foods are cooled to this temperature within a specified timeframe is essential for maintaining food safety and minimizing the risk of foodborne illnesses.

Understanding this guideline helps food handlers comply with safety regulations and ensures that the food served is safe for consumption. The other temperature options represent levels that would not adequately minimize the risks associated with bacterial growth, reinforcing why 41 degrees F is the appropriate choice in this context.