AAA Food Manager Certification Practice Test

Is it permissible to cook PHF/TCS foods overnight?

1. Yes, it can be done safely

2. No, they must be cooled properly within a specific time

3. Only if kept at safe temperatures

4. Yes, if cooked thoroughly

The correct answer is: No, they must be cooled properly within a specific time

In food safety practices, cooked potentially hazardous foods (PHF), also known as time/temperature control for safety (TCS) foods, must be handled carefully to prevent the growth of harmful bacteria. When cooking these foods overnight, it is crucial to ensure that they are cooled properly within a specific time frame after cooking. The recommended procedure after cooking PHF/TCS foods is to cool them to a safe temperature (below 41°F or above 135°F) within a defined time limit to minimize the risk of bacterial growth. This cooling process should typically happen in two stages: the first stage requires cooling the food from 135°F to 70°F within two hours, and then from 70°F to 41°F or lower within an additional four hours, making it a total of six hours. Making sure that foods are cooled properly is essential to maintaining food safety and preventing foodborne illness. If foods are not cooled correctly, they can enter the temperature danger zone, allowing bacteria to proliferate. Therefore, the requirement to cool properly within a specific time frame is a fundamental aspect of food safety guidelines for handling cooked PHF/TCS foods.