Time & Temperature (NYC)Question 59 of 240
Which method helps TCS food cool quickly enough to meet NYC's 2-hour and 4-hour cooling limits?
a.Leaving it on the counter to cool to room temperature first
b.Stacking hot pans on top of each other in the cooler
c.Dividing food into shallow pans, using an ice-water bath, adding ice as an ingredient, or using an ice paddle, then refrigerating loosely covered
d.Placing a tightly covered 8-inch-deep pot directly in the walk-in
Explanation
Rapid cooling is achieved by increasing surface area and heat transfer: shallow pans, ice-water baths, ice paddles or wands, or adding ice as an ingredient, then refrigerating loosely covered. A deep covered pot cools far too slowly, and counter cooling wastes the critical first stage. Stacking hot pans traps heat.
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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