FOODSAFE Level 1 Practice Test · Question
What is the correct way to cool hot food rapidly from 60°C to 20°C?
Food must be cooled from 60°C to 20°C within two hours to minimize bacterial growth in the danger zone.
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Question: What is the correct way to cool hot food rapidly from 60°C to 20°C?
Answer options: ✅ Within 2 hours
- Within 4 hours
- Within 6 hours
- Within 8 hours
Correct answer: Within 2 hours
Explanation: Food must be cooled from 60°C to 20°C within two hours to minimize bacterial growth in the danger zone.
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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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