Certified Professional Food Safety (CP-FS) Practice Exam

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Prepare for the Certified Professional Food Safety (CP-FS) Exam with detailed questions, hints, and explanations. Master food safety knowledge and excel in your exam!

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What is the cooling requirement for canned chicken?

To 41F or less within 2 hours
To 41F or less within 4 hours
To 70F within 4 hours
To 50F within 2 hours

The correct answer is: To 41F or less within 4 hours

Canned chicken, like other cooked or processed foods, must be cooled in accordance with food safety guidelines to prevent the growth of harmful bacteria. The requirement to cool canned chicken to 41°F or less within 4 hours is established as a safe practice to minimize the risk of foodborne illness. When food cools, bacteria can multiply rapidly in the 'temperature danger zone' (typically between 41°F and 135°F). By ensuring that the cooling process is completed to 41°F within 4 hours, we limit the time that the chicken spends in this danger zone, thus effectively reducing the risk of bacteria growth. This cooling requirement is part of the Hazard Analysis and Critical Control Points (HACCP) principles aimed at ensuring food safety in food handling and preparation processes. Other choices suggest either a shorter cooling time or different temperature thresholds that do not align with the established safe cooling practices for potentially hazardous foods.