California eFoodHandlers Practice Exam

To safely cool foods we must move them through the Danger Zone quickly in 2 phases: first from 135F to 70F in ___, and then from 70F to 41F in ___.

1. 1 hour; 3 hours

2. 2 hours; 4 hours

3. 3 hours; 2 hours

4. 4 hours; 2 hours

The correct answer is: 2 hours; 4 hours

This is because the USDA recommends that hot foods should be cooled from 135F to 70F within 2 hours to reduce the risk of bacteria growth. After that, the food should be cooled from 70F to 41F within an additional 4 hours. If the food is left in the "Danger Zone" (between 41F and 135F) for too long, bacteria can multiply rapidly and potentially cause foodborne illness. Option A and C have the incorrect order, and option D does not allow enough time to cool the food properly.