FOODSAFE Level 1 Practice Test · Question
When cooling hot food, what is the first step in the two-stage cooling process?
The first stage of cooling requires food to be cooled from 60°C to 20°C within 2 hours.
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Question: When cooling hot food, what is the first step in the two-stage cooling process?
Answer options: ✅ Cool from 60°C to 20°C within 2 hours.
- Cool from 60°C to 4°C within 4 hours.
- Cool from 60°C to 4°C within 6 hours.
- Cool from 60°C to 20°C within 4 hours.
Correct answer: Cool from 60°C to 20°C within 2 hours.
Explanation: The first stage of cooling requires food to be cooled from 60°C to 20°C within 2 hours.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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