Preparation & CookingQuestion 183 of 320
A cook checks a stockpot of marinara sauce 2 hours into cooling and finds it is still at 90°F. What is the correct response?
a.Move the pot to the freezer and continue the 6-hour clock
b.Nothing is wrong; the sauce has 4 more hours to reach 41°F
c.Stir the sauce and recheck it in 30 minutes before deciding
d.Take corrective action immediately, such as reheating the sauce to 165°F and restarting the cooling process with a better method, or discarding it
Explanation
The sauce failed the first cooling stage because it did not reach 70°F within 2 hours. The manager-approved corrective actions are to reheat the food to 165°F and re-cool it using a more effective method, or to throw it out. Simply continuing the clock would leave the food too long in the danger zone.
Law Reference: FDA Food Code §3-501.14Practice all 320 questions free — no signup required.
Related questions on this topic
- A manager is quizzing the line cooks. Which of these menu items has the HIGHEST minimum internal cooking temperature?
- 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?
- After hot food reaches 70°F during cooling, how much additional time is allowed to bring it down to 41°F, and what is the maximum total cooling time?
- Which procedure correctly uses an ice-water bath to cool a pot of soup?
- A cook must cool a deep hotel pan of refried beans. Why does the manager tell the cook to transfer the beans into several shallow pans first?
- What is an ice paddle and how is it used in cooling?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review