Time & Temperature ControlQuestion 87 of 319
California requires a two-stage cooling process for hot TCS food. What are the two stages?
a.From 165°F to 70°F in 1 hour, then 70°F to 41°F in 3 more hours
b.From 135°F to 70°F in 4 hours, then 70°F to 41°F in 2 more hours
c.From 135°F to 70°F in 2 hours, then 70°F to 41°F in 4 more hours
d.From 145°F to 50°F in 3 hours, then 50°F to 41°F in 3 more hours
Explanation
The two-stage cooling rule allows 2 hours to drop from 135°F down to 70°F, then 4 additional hours to reach 41°F or below, for a total of 6 hours. If 70°F is not reached within the first 2 hours, the food must be reheated to 165°F or discarded.
Law Reference: Cal. H&S Code §114002(b)Practice all 319 questions free — no signup required.
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