Preparation & CookingQuestion 181 of 320
A kitchen finishes a batch of beef chili at 3:00 p.m. and begins cooling it. By what time must the chili reach 70°F to stay within the first cooling stage?
a.5:00 p.m., because cooked food must drop from 135°F to 70°F within 2 hours
b.7:00 p.m., because the first stage allows 4 hours
c.9:00 p.m., because total cooling time is 6 hours
d.4:00 p.m., because the first stage allows only 1 hour
Explanation
The first cooling stage requires food to drop from 135°F to 70°F within 2 hours. This stage is the most critical because bacteria grow fastest in the upper part of the danger zone, so the clock for the chili runs from 3:00 to 5:00 p.m.
Law Reference: FDA Food Code §3-501.14Practice all 320 questions free — no signup required.
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