Michigan Food Safety Management Practice Test

Which statement is true regarding the cooling of food?

1. Food must cool from the cooking temperature directly to the serving temperature

2. Food should not be left out for more than 4 hours during cooling

3. Food must reach 70 degrees in 4 hours and 41 degrees in the following 2 hours

4. Food can be cooled in a warmer environment to speed up the process

The correct answer is: Food must reach 70 degrees in 4 hours and 41 degrees in the following 2 hours

The correct statement regarding the cooling of food is that food must reach 70 degrees Fahrenheit within 4 hours and then drop to 41 degrees Fahrenheit within the subsequent 2 hours. This two-step cooling process is vital for food safety, as it helps to minimize the amount of time that food spends in the temperature danger zone between 41 and 135 degrees Fahrenheit, where bacteria can rapidly grow. Adhering to this guideline helps prevent foodborne illnesses by ensuring that potentially hazardous foods are cooled quickly and safely, reducing the risk of pathogens multiplying during the cooling period. Maintaining these specific temperature benchmarks is critical in the safe handling of food, particularly for items that have been cooked and need to be cooled before being stored or served. The other options suggest practices that either do not adhere to food safety principles or create unsafe conditions for cooling. For instance, cooling food from cooking temperature directly to serving temperature does not allow for appropriate cooling times and can lead to unsafe temperatures. Leaving food out for more than 4 hours contradicts the guideline for time limits on food in the temperature danger zone, potentially allowing bacterial growth. Finally, cooling food in a warmer environment would actually hinder the cooling process, leading to increased risks of foodborne illness.