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ServSafe Manager Practice Quiz
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What are the two stages and time limits required for cooling hot TCS food safely?
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50-50
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Audience
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A
Cool from 135°F to 70°F in 2 hours, and then to 41°F or lower in the next 4 hours
B
Cool from 145°F to 70°F in 3 hours, and then to 41°F or lower in the next 3 hours
C
Cool from 135°F to 41°F in a total of 4 hours
D
Cool from 165°F to 70°F in 2 hours, and then to 41°F or lower in the next 2 hours
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