Michigan Food Safety Management Practice Test

Is reducing the temperature from 135 degrees to 70 degrees within 2 hours an approved cooling method?

1. Yes, it is an approved method

2. No, it is not an approved method

3. Only if the total time is within 6 hours

4. Only for certain types of food

The correct answer is: Yes, it is an approved method

The process of cooling hot food safely is crucial for preventing the growth of harmful bacteria and maintaining food safety standards. Reducing the temperature from 135 degrees to 70 degrees within 2 hours is indeed an approved cooling method according to food safety guidelines. When cooling food, it is essential to adhere to a two-stage cooling process to minimize the risk of foodborne illnesses. The first stage dictates that food must be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. This rapid cooling helps to quickly pass through the temperature danger zone (between 41°F and 135°F), where bacteria can multiply rapidly. After reaching 70 degrees, the food should then continue to be cooled to 41 degrees or lower within an additional 4 hours, completing the cooling process within a total of 6 hours. This two-step approach is designed to ensure that food remains safe throughout the cooling period. Achieving a drop from 135°F to 70°F in the designated time frame demonstrates the application of proper cooling techniques, which are key factors in food safety management.