A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?

To determine how much time is left to cool the chili from 70°F to 41°F, it's essential to understand the cooling process guidelines established by food safety regulations. The goal is to cool food from 135°F to 70°F within two hours and then from 70°F to 41°F within an additional four hours.

Since the food handler successfully cooled the chili to 70°F in 1 hour, they still have 3 hours remaining to further cool it down to the safe temperature of 41°F. The maximum time allowed for this second cooling phase is four hours, so they must complete the cooling process within that time frame.

Choosing the option indicating 5 hours exceeds the allowed timeframe for safely cooling the chili, thus making it an unsafe choice. Only 3 hours remain in the cooling process, considering the remaining allowance stated in food safety guidelines.