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

When cooling food before refrigeration, the appropriate target temperature is 70°F (21°C). This step is crucial in ensuring food safety by preventing the growth of harmful bacteria. As food cools, it needs to pass through the temperature danger zone, which is between 41°F (5°C) and 135°F (57°C). Keeping the temperature above 70°F for a limited time helps to control the potential for bacteria that thrive in warmer temperatures.

The process of cooling food safely typically involves cooling it from its cooking temperature down to this specified point quickly, ideally within two hours, before it is placed in the refrigerator to reach 40°F (4°C) or below. This strategy helps to avoid the danger zone during cooling, thereby minimizing the risk of foodborne illness.

Choosing a temperature like 50°F (10°C) is not appropriate, as it does not sufficiently mitigate the danger of bacterial growth. Likewise, while 40°F (4°C) is the safe storage temperature within a refrigerator, it is not a cooling target before refrigeration. Cooling to freezing point at 32°F (0°C) is also not practical for most foods before refrigeration, as they might reach undesirable textures or be frozen unnecessarily. Therefore, 70°F (