HACCPQuestion 190 of 240
If cooling soup is still at 90°F after the first two hours, what should the cook do?
a.Reheat it to 165°F and start cooling again, or discard it
b.Put it back and give it four more hours
c.Serve it right away
d.Add more hot soup to the batch
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 81Practice all 240 questions free — no signup required.
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