California eFoodHandlers Practice Exam 2025 - Free eFoodHandlers Practice Questions and Study Guide

Question: 1 / 400

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 hour; 3 hours

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.

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3 hours; 2 hours

4 hours; 2 hours

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