Potentially hazardous foods must be cooled from 140°F to 70°F in two hours and from 70°F to 40°F in how many hours?

Question

Quizplus · Accepted Answer

Potentially hazardous food must be cooled from 140°F to 70°F in two hours and from 70°F to 40°F in four hours. This reduces the risk of food borne illness tremendously. The reason for the sliding scale is due to the rapid ability for bacteria to grow quickly in the upper temperature region.

Potentially Hazardous Foods Must Be Cooled from 140°F to 70°F