FOODSAFE Level 1 Practice Test · Question
What is the recommended method for cooling hot food from 60°C to 20°C?
Food must be cooled from 60°C to 20°C within 2 hours to rapidly pass through the most dangerous part of the temperature danger zone.
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Question: What is the recommended method for cooling hot food from 60°C to 20°C?
Answer options:
- Within 1 hour ✅ Within 2 hours
- Within 4 hours
- Within 6 hours
Correct answer: Within 2 hours
Explanation: Food must be cooled from 60°C to 20°C within 2 hours to rapidly pass through the most dangerous part of the temperature danger zone.
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Related Questions
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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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