Practice Quiz

ACF Cooking Professional Exam Prep

Category - CCP

Start a Study Session Sign up for Question of the Day
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.
Previous Next
Was this helpful? Upvote!
Login to contribute your own answer or details
Start a Study Session Sign up for Question of the Day

Top questions

Related questions

Most popular on PracticeQuiz