Question

The proper procedure for cooling potentially hazardous foods requires the food temperature to decrease from 60 deg C to 4 deg C (140 deg F to 40 deg F) within which time period?

a) 1 hour
b) 2 hours
c) 6 hours
d) 12 hours

Answer 1

The correct procedure for cooling potentially hazardous foods from 60 degrees C to 4 degrees C (140 degrees F to 40 degrees F) is within a timeframe of 2 hours to prevent bacterial growth.

Step-by-step explanation:

The procedure for cooling potentially hazardous foods requires that the food temperature decrease from 60 degrees Celsius to 4 degrees Celsius (140 degrees Fahrenheit to 40 degrees Fahrenheit) within a specific time frame to prevent rapid bacterial growth. According to safety guidelines, perishable foods should not be left in the temperature range between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit) for longer than two hours. Therefore, the correct answer for the cooling time period required is b) 2 hours.