Continuing NYC's cooling rule, after food reaches 70°F it must then be cooled to 41°F within how many additional hours (for a total of 6)?
a.4 additional hours
b.8 additional hours
c.2 additional hours
d.6 additional hours
Explanation
After reaching 70°F within the first 2 hours, the food must be cooled from 70°F to 41°F within 4 more hours, for a total cooling time of 6 hours. Keeping to this schedule limits the time bacteria spend in the danger zone. Shallow pans, ice baths, and ice wands help meet these limits.
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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