Ace the Food Manager Test 2026 – Cook Up Your Success Story!

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What is the first stage of the 2 Stage Cooling Process?

Cool food from 135 degrees to 70 degrees F

The first stage of the 2 Stage Cooling Process is to cool food from 135 degrees to 70 degrees Fahrenheit. This step is essential because it ensures that food passes through the temperature danger zone (between 135°F and 70°F) as quickly as possible. By doing this, the growth of harmful bacteria is minimized—bacteria can multiply rapidly at these temperatures, so reducing the temperature quickly is crucial for food safety.

The guidelines for this cooling process typically emphasize that food should reach the 70°F mark within a specific time frame, usually within 2 hours, in order to maintain safety and quality. This initial cooling phase is critical in preventing foodborne illnesses and ensuring that the food can be safely stored or served later. Properly following these cooling stages ensures compliance with food safety regulations and protects public health.

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Cool food from 41 degrees to 32 degrees F

Cool food from 165 degrees to 70 degrees F

Cool food from 135 degrees to 41 degrees F

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