Texas Food Safety Managers Practice Test

Question: 1 / 400

Time/temperature control for food safety (TCS) food must be cooled from 135°F to 70°F within how many hours?

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Food safety guidelines stipulate that time/temperature control for food safety (TCS) foods must be cooled from 135°F to 70°F within a maximum of 2 hours. This cooling process is crucial because it aims to minimize the time food spends in the "temperature danger zone," which is between 41°F and 135°F. When food is in this range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses.

The guideline for achieving this cooling in just 2 hours allows establishments to effectively manage the temperatures of prepared foods, thereby ensuring safety for consumers. Following these cooling protocols is vital for maintaining food quality and safety, as a failure to adhere to these temperature requirements could lead to unsafe consumption of food products.

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