To safely cool foods we must quickly through danger zone in 2 phases from 135°f to 70°f in ? And from 70°f to 41°f in

Explanation:

According to FDA Food Code §3-501.14 Cooling, the time/temperature control for the safety of food: Food must be cooled from 135°F to 70°F within 2 hours, then. Food must be cooled to 41°F or lower within the next 4 hours – for a maximum cooling time of 6 hours.

9, 5, 10000000 ( that is supposed to be a ten for the last one)

i think the answer is strength