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

The first stage requires rapid cooling through the most dangerous part of the temperature danger zone. Food must be cooled from 135°F (57°C) to 70°F (21°C) within 2 hours.

Question 2

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

Accepted Answer

6 hours

Answer

The total cooling time from 135°F (57°C) to 41°F (5°C) must not exceed 6 hours. This is composed of the first 2-hour stage and the second 4-hour stage.

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

The second stage involves cooling the food from 70°F (21°C) down to 41°F (5°C) or lower to ensure it is safe for cold storage.

Question 4

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

Accepted Answer

4 hours

Answer

After cooling food to 70°F within the first 2 hours, you have an additional 4 hours to cool it down to 41°F or lower, for a total of 6 hours.

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

The total cooling time must be 6 hours or less. If the first stage (135°F to 70°F) is completed in 1 hour (instead of the maximum 2), the remaining time for the second stage (70°F to 41°F) is 5 hours.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD Two-Stage Cooling