Foodborne IllnessQuestion 22 of 320
A cook prepares a large batch of pork stew. When cooling TCS food using the two-stage method, it must first be cooled from 135°F to 70°F within how many hours?
a.4 hours
b.6 hours
c.1 hour
d.2 hours
Explanation
The two-stage cooling method requires cooling from 135°F to 70°F within 2 hours, then from 70°F to 41°F within an additional 4 hours, for a total of 6 hours. If the food does not reach 70°F within the first 2 hours it must be reheated or discarded. The 2-hour first stage limits the time bacteria spend in the fastest-growth range.
Law Reference: FDA Food Code §3-501.14Practice all 320 questions free — no signup required.
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