Texas Food Safety Managers Practice Test

Which food was correctly cooled?

1. Cooked poultry that cooled from 135°F to 70°F within two hours and from 70°F to 41°F within an additional four hours.

2. Beans that did not cool to 70°F within two hours but were reheated to 145°F for 15 seconds within two hours and then cooled correctly.

3. A roast that cooled from 135°F to 70°F within four hours and from 70°F to 41°F within additional six hours.

4. Salad that was prepared at 3 PM and served at 5 PM.

The correct answer is: Cooked poultry that cooled from 135°F to 70°F within two hours and from 70°F to 41°F within an additional four hours.

The correct choice is accurate because it follows the recommended guidelines for cooling cooked food to prevent the growth of harmful bacteria. According to food safety regulations, cooked food must be cooled from 135°F to 70°F within a two-hour window and then from 70°F to 41°F or below within the next four hours. In this case, the cooked poultry meets both cooling time frames: it successfully cooled to 70°F within the mandatory two-hour limit and then reached 41°F within the additional allowed four hours. This procedure minimizes the time food spends in the temperature danger zone (between 41°F and 135°F), where bacterial growth can occur rapidly, thereby ensuring the safety of the poultry for consumption. Other options contain various issues. Beans not meeting the cooling requirement initially pose a risk, even if reheated, since improper cooling can allow bacteria to thrive before being reheated. The roast's cooling time did not comply with the two-hour cooling rule, which is critical for food safety. The salad mentioned does not provide sufficient information regarding cooking or cooling times, leaving its safety in question.