HACCPQuestion 173 of 240
The total allowed time to cool cooked food from 140°F all the way to 41°F is:
a.Eight hours
b.Six hours
c.Twelve hours
d.Four 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 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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