Canadian Food Handler Certificate · Question
When cooling a large batch of chili, what is the required two-stage cooling process according to Canadian food safety standards?
Hot foods must be cooled from 60°C to 20°C within 2 hours, and then from 20°C to 4°C or colder within the next 4 hours, for a total of 6 hours.
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Question: When cooling a large batch of chili, what is the required two-stage cooling process according to Canadian food safety standards?
Answer options:
- Cool from 60°C to 20°C in 4 hours, and then from 20°C to 4°C in 2 hours. ✅ Cool from 60°C to 20°C in 2 hours, and then from 20°C to 4°C in 4 hours.
- Cool from 80°C to 30°C in 3 hours, and then from 30°C to 4°C in 3 hours.
- Cool from 70°C to 10°C in 6 hours.
Correct answer: Cool from 60°C to 20°C in 2 hours, and then from 20°C to 4°C in 4 hours.
Explanation: Hot foods must be cooled from 60°C to 20°C within 2 hours, and then from 20°C to 4°C or colder within the next 4 hours, for a total of 6 hours.
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