Time & Temperature (NYC)Question 47 of 240
A cook at a Brooklyn kitchen makes a large batch of chili to cool. In NYC's two-stage cooling rule, the food must drop from 140°F to 70°F within how long?
a.2 hours
b.1 hour
c.4 hours
d.6 hours
Explanation
In the first cooling stage, TCS food must cool from 140°F down to 70°F within 2 hours. This is the most critical stage because bacteria grow fastest in the upper danger zone. If the food has not reached 70°F within 2 hours, it must be reheated or discarded.
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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