Answer:
The soup must cool from 140 degrees F to 70 degrees F in two hours and from 70 degrees F to 40 degrees F in no more than four hours, this is called the two-stage cooling method. In order to do this, it is important to have a food thermometer to measure the temperature of the food as it cools.
D because in an audit you can track the amount of water wasted <span />
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