HACCPQuestion 173 of 240
The total allowed time to cool cooked food from 140°F all the way to 41°F is:
a.Four hours
b.Six hours
c.Eight hours
d.Twelve hours
Explanation
Cooling from 140°F to 70°F may take up to two hours, and from 70°F to 41°F up to four more hours, for a total of six hours. Exceeding this total means bacteria may have grown to unsafe levels.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
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- Reheating previously cooked food for hot holding requires reaching what temperature within two hours?
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