Select the option that is true regarding the following two statements labelled Assertion and Reason. Assertion (A): The 2-stage cooling method for semi-cooked/cooked dishes which have a short shelf-life and need to be refrigerated is: Stage 1 – from 63°C to 21°C within 2 hours and Stage 2 – from 21°C to 5°C or below within 2 hours. Reason (R): Microbial growth is most rapid between 51°C to 21°C and food must pass through this temperature range quickly.
Options:

Correct option is A

Assertion is true: The 2-stage cooling method is a scientifically established procedure recommended in food safety guidelines. It is designed to minimize time in the temperature danger zone where pathogens can rapidly multiply. The process involves:
Stage 1: Cooling from 63°C to 21°C within 2 hours
Stage 2: Further cooling from 21°C to 5°C or below within another 2 hours This ensures food is cooled safely within 4 hours total.
Reason is also true: The temperature danger zone (especially between 51°C and 21°C) is the range where bacterial growth is most rapid, including dangerous pathogens like Clostridium perfringens and Bacillus cereus. Rapid cooling through this zone reduces the risk of foodborne illness.
Since both statements are true, and the Reason correctly explains the Assertion, the correct answer is Option (a).