In the two-stage cooling method, after reaching 70°F the food must be cooled to 41°F within how many additional hours?
a.4 additional hours
b.8 additional hours
c.6 additional hours
d.2 additional hours
Explanation
After the first stage brings food to 70°F within 2 hours, the second stage must bring it from 70°F down to 41°F within 4 more hours, for a maximum total of 6 hours. Allowing more time would keep the food in the danger zone too long and permit pathogen growth.
Law Reference: FDA Food Code §3-501.14Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A manager finds mold on a block of cheddar cheese and on a loaf of bread. Which statement about fungi (molds and yeasts) is correct?
- According to the FDA Food Code, how long should the entire handwashing process take, from wetting hands to drying?
- 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?
- Clostridium botulinum is dangerous because it produces a deadly toxin under which conditions?
- Bacillus cereus is often linked to cooked rice held at improper temperatures because it:
- Listeria monocytogenes is especially dangerous because, unlike most bacteria, it:
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review