SNHD Two-Stage Cooling

Question 1

What is the first stage of the two-stage cooling process for Time/Temperature Control for Safety (TCS) foods?

Accepted Answer

Cool food from 135°F to 70°F within 2 hours.

Answer

Cool food from 135°F to 70°F within 4 hours.

Answer

Cool food from 165°F to 70°F within 2 hours.

Answer

Cool food from 135°F to 41°F within 2 hours.

Question 2

What is the maximum total time allowed for the entire two-stage cooling process?

Accepted Answer

6 hours

Answer

2 hours

Answer

4 hours

Answer

8 hours

Question 3

During the second stage of the cooling process, food must be cooled from 70°F down to what temperature?

Accepted Answer

41°F or lower

Answer

50°F or lower

Answer

45°F or lower

Answer

32°F or lower

Question 4

What is the maximum time allowed for the second stage of the two-stage cooling process?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

It depends on the food type.

Question 5

If you cool a large pot of chili from 135°F to 70°F in 1 hour, how much time do you have left to cool it to 41°F?

Accepted Answer

5 hours

Answer

4 hours

Answer

3 hours

Answer

6 hours

Question 6

Which of the following is an approved method for cooling food rapidly?

Accepted Answer

Using an ice-water bath and stirring the food.

Answer

Placing a large, hot pot directly into a walk-in cooler.

Answer

Leaving the food on the counter to cool at room temperature.

Answer

Covering the food tightly with plastic wrap before it has cooled.

Question 7

What must be done if a TCS food has not been cooled to 70°F within 2 hours?

Accepted Answer

Reheat the food to 165°F for 15 seconds and start the cooling process again.

Answer

Place it in the freezer immediately.

Answer

Continue cooling, but make sure it reaches 41°F within the next 4 hours.

Answer

Discard the food immediately.