Wendy's Training Practice Test 2026 – The Comprehensive All-in-One Guide for Success

To determine the amount of time remaining to cool the chili from 70 °F to 41 °F, it’s essential to reference the food safety guidelines concerning cooling food. The general rule states that food must be cooled from 135 °F to 70 °F within 2 hours and then from 70 °F to 41 °F within an additional 4 hours.

In this case, the food handler successfully cooled the chili to 70 °F in 1 hour, which adheres to the first part of the cooling guideline. Since that initial cooling was completed in less than the allowed 2 hours, the handler has the maximum time left to complete the cooling to the required temperature of 41 °F.

Considering the guideline allows an additional 4 hours to cool from 70 °F to 41 °F, the total time remaining to complete this step is indeed 4 hours. This is crucial for maintaining food safety by preventing the growth of harmful bacteria. Consequently, the identified time frame aligns with proper food handling practices.