Question

how much time does a food handler have to cool potentially hazardous/high - risk food through the danger zone? 60°c to 20°c (140°f to 70°f) within 2 hours, 20°c to 4°c (70°f to 40°f) within 2 hours 60°c to 20°c (140°f to 70°f) within 4 hours, 20°c to 4°c (70°f to 40°f) within 2 hours 60°c to 20°c (140°f to 70°f) within 2 hours, 20°c to 4°c (70°f to 40°f) within 4 hours none of the above

Explanation:

Food safety guidelines state that potentially hazardous/high - risk food should be cooled from \(60^{\circ}C\) to \(20^{\circ}C\) (\(140^{\circ}F\) to \(70^{\circ}F\)) within 2 hours and then from \(20^{\circ}C\) to \(4^{\circ}C\) (\(70^{\circ}F\) to \(40^{\circ}F\)) within 4 hours.

Answer:

60°C to 20°C (140°F to 70°F) within 2 hours, 20°C to 4°C (70°F to 40°F) within 4 hours