FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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cooked poultry that cooled to 70 degrees within 2 hours and the from 70 to 40 degrees within an additional 4 hours
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a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours
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beans that did not cool to 70 degrees within 2 hours, but were reheated to 145 degrees
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a roast that cooled from 135 to 70 degrees within 4 hours and from 70 to 41 degrees within an additional 6 hours
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Detailed explanation-1: -The two-stage method reduces the cooked food’s internal temperature in two steps. The first step is to reduce the temperature from 135°F to 70°F within two hours of preparation; the second step is to reduce the temperature from 70°F to 41°F or colder within an additional four-hour period.
Detailed explanation-2: -TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours. Properly cooked chili is cooled from 135°F to 70°F in 1 hour.
Detailed explanation-3: -Continue to monitor and record food for proper cooling time and temperature each hour. At 70°F, the food should cool down to 41°F within 4 hours.