Practice Quiz

ACF Cooking Professional Exams

Category - Culinary

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Potentially hazardous foods must be cooled from 140°F to 70°F in two hours and from 70°F to 40°F in how many hours?
  1. 1 hour
  2. 2 hours
  3. 4 hours
  4. 8 hours
Explanation
ANSWER: C - Potentially hazardous food must be cooled from 140°F to 70°F in two hours and from 70°F to 40°F in four hours. This reduces the risk of food borne illness tremendously. The reason for the sliding scale is due to the rapid ability for bacteria to grow quickly in the upper temperature region.
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