Michigan Food Safety Management Practice Test

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Prepare for the Michigan Food Safety Management Test. Study with flashcards and multiple choice questions. Each question includes hints and explanations to enhance understanding. Get ready for your exam!

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What is the maximum time allowed for cooling food from 135 degrees to 41 degrees?

2 hours
4 hours
6 hours
8 hours

The correct answer is: 6 hours

The correct answer indicates that the maximum time allowed for cooling food from 135 degrees to 41 degrees is 6 hours. This guideline is based on food safety principles aimed at minimizing the risk of foodborne illness. When cooling foods, it’s important to pass through the "danger zone" temperature range of 41 degrees to 135 degrees as quickly as possible, since this is the temperature range where bacteria can grow most rapidly. The 6-hour limit includes two distinct phases: the food must cool from 135 degrees to 70 degrees within the first two hours and then from 70 degrees to 41 degrees within the remaining four hours. Adhering to these time frames ensures that food is cooled adequately and safely while preventing the proliferation of harmful bacteria. Therefore, understanding this cooling guideline is vital for ensuring food safety in food handling and preparation practices.