Food Manager Practice Exam

What is the second stage of the 2 Stage Cooling Process?

1. Cool food from 70 to 33 degrees F

2. Cool food from 70 to 41 degrees F

3. Cool food from 135 to 41 degrees F

4. Cool food from 41 to 0 degrees F

The correct answer is: Cool food from 70 to 41 degrees F

The second stage of the two-stage cooling process involves cooling food from 70°F to 41°F. This step is crucial in the safe cooling of food to prevent the growth of harmful bacteria. The goal during this stage is to bring the temperature of the food down to 41°F or lower within a specific timeframe, typically within four hours. This is important because temperatures between 70°F and 41°F can allow bacteria to grow rapidly, creating food safety risks. The process starts with the initial cooling from 135°F to 70°F within the first two hours, where food should drop to 70°F. Once this temperature is reached, the food must be further cooled to 41°F in no longer than an additional four hours. Proper adherence to these temperature guidelines helps ensure that food is cooled safely and remains safe for consumption.