HACCPQuestion 199 of 240
Why is cooling considered one of the most hazardous steps in the flow of food?
a.Food passes slowly through the danger zone as it cools
b.Cooling always happens outdoors
c.Food is served to the public during cooling
d.Cooling destroys all nutrients
Explanation
Cooling is hazardous because food spends time in the danger zone as it cools, giving surviving bacteria and spores a chance to multiply. That is why the two-stage cooling limits and rapid-cooling methods are so important.
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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