Michigan Food Safety Management Practice Test

When cooling food, what is the first step in the approved cooling method?

1. Cooling from 135 degrees to 70 degrees

2. Placing food in a refrigerator

3. Heating food to a high temperature

4. Immediately freezing the food

The correct answer is: Cooling from 135 degrees to 70 degrees

The initial step in the approved cooling method involves reducing the temperature of hot food from 135 degrees Fahrenheit to 70 degrees Fahrenheit within a specified time frame, typically two hours. This process is crucial to minimize the growth of harmful bacteria, as food left in the temperature danger zone (between 40 degrees and 140 degrees Fahrenheit) for prolonged periods can become unsafe to eat. By first cooling food down to 70 degrees, food handlers effectively ensure that they are following the guidelines established in food safety practices. This step helps facilitate further cooling, as food must be reduced to 41 degrees Fahrenheit or lower within an additional four hours. Some methods, like using ice baths or dividing food into smaller portions, can assist in achieving the desired cooling rate efficiently. Other options may not align with the recommended sequence for food safety. For instance, placing food in a refrigerator or freezing it can be effective cooling methods, but these actions must come after the initial temperature drop to 70 degrees to ensure proper and safe cooling practices. Heating food to a high temperature is unrelated to the cooling process and does not pertain to this specific question regarding the approved cooling method.