AAA Food Manager Certification Practice Test

The 2 stage cooling process involves cooling hot foods to 70 degrees F within how many hours or less?

1. 2 hours

2. 6 hours

3. 4 hours

4. 8 hours

The correct answer is: 2 hours

The two-stage cooling process is a critical safety measure in food handling to prevent the growth of harmful bacteria in cooked foods. According to food safety guidelines, specifically those set by organizations like the USDA, hot foods must be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within a specified time frame to ensure food safety. This time frame is set at two hours. The importance of this rapid cooling phase is that the temperature range from 135°F to 70°F is where bacteria can multiply rapidly, so keeping the cooling time within two hours minimizes the risk of foodborne illness. After reaching 70°F, the food must then be cooled from 70°F to 41°F or lower in the subsequent four hours. This two-stage method effectively divides the cooling process into safer intervals, ensuring that food is safely preserved while also maintaining its quality. This guideline is crucial for food managers to understand and implement in order to comply with food safety regulations and ensure the health of consumers.