Question

question 38 of 40

1. question

hot tcs foods that going to be kept as leftovers for later service must be cooled from 135°f to 70°f (57°c and 21°c) within what time frame?
1 hour
2 hours
3 hours
4 hours

Explanation:

In food safety (a subfield of Natural Science, specifically related to food science/health), the rule for cooling hot TCS (Time - Temperature Control for Safety) foods from 135°F to 70°F is that it must be done within 2 hours to prevent the growth of harmful bacteria.

Answer:

B. 2 hours