Certified Professional Food Safety (CP-FS) Practice Exam

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What is the second step in the proper cooling method for potentially hazardous foods?

Cool from 135 to 70F within 2 hours
Cool from 70 to 41F within 4 hours
Cool from 135 to 41F within 6 hours
Cool from 145 to 150F within 1 hour

The correct answer is: Cool from 135 to 41F within 6 hours

The proper cooling method for potentially hazardous foods is crucial for preventing the growth of harmful bacteria. The correct second step in this process involves cooling from 135°F to 41°F within a total of 6 hours. This step emphasizes the importance of reducing the temperature of food quickly to minimize the time that it spends in the temperature danger zone, which is between 41°F and 135°F. When food is initially cooked and served, it starts at a high temperature, usually above 135°F. The first step involves cooling the food from this high temperature to a safer intermediate temperature, 70°F, within 2 hours to significantly decrease the potential for bacterial growth. Following this, the second step requires further cooling from that intermediate temperature down to 41°F within an additional 4 hours, completing the entire process within a total of 6 hours. This two-step cooling method is designed to effectively halt the growth of pathogens that thrive in warmer environments and ensures that food is stored safely. It is essential for food safety practices within commercial kitchens and other food service operations.