HACCPQuestion 190 of 240
If cooling soup is still at 90°F after the first two hours, what should the cook do?
a.Put it back and give it four more hours
b.Add more hot soup to the batch
c.Reheat it to 165°F and start cooling again, or discard it
d.Serve it right away
Explanation
Food that has not reached 70°F within the first two hours has failed the cooling critical limit, so the corrective action is to reheat to 165°F and restart cooling, or discard it. Giving it more time only lets bacteria grow further.
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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