Question

1. what should you do if food has not reached 70 f (21 c) within the first two hours when cooling it?
2. if you cool food from 135 f to 70 f (57 c to 21 c) in 1.5 hours, how long do you have to cool the food to 41 f (5 c) or lower?
3. why should large quantities of hot food not be placed in a refrigerator to cool?

a. ________
b. ________

1. what should you do before cooling food to help it cool faster?

a. ________
b. ________

1. what are these safe methods for cooling food?

a. ________
b. ________
c. ________

reheating food

1. what are the requirements for reheating tcs food?
2. what should you do if food has not reached 165 f (74 c) for fifteen seconds within two hours when reheating?

a. ________

holding food

1. at what temperatures should hot and cold tcs food be held?

a. ________
b. ________

1. how often should you check the temperature of food being held for service?

a. ________
b. ________

Explanation:

These questions pertain to food safety protocols for TCS foods, covering cooling, reheating, and holding procedures based on public health guidelines to prevent foodborne illness.

Answer:

Cooling Food:

1. a. 6 hours (cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours, total 6 hours)
2. a. It can raise refrigerator temperature, allowing bacteria growth. b. (No second part in question)
3. a. Divide into small, shallow containers. b. (No second part in question)
4. a. Ice bath method. b. Blast chiller. c. Stirring with ice paddles.

Reheating Food:

1. Heat to 165°F (74°C) for 15 seconds within 2 hours.
2. a. Discard the food.

Holding Food:

1. a. Hot TCS food: 135°F (57°C) or higher. b. Cold TCS food: 41°F (5°C) or lower.
2. a. Every 2 hours. b. (No second part in question)