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 first step in the proper cooling method for potentially hazardous foods?

Cool from 135 to 70F within 2 hours
Cool from 70 to 41F within 4 hours
Cool from 135 to 41F within 6 hours
Cool from 135 to 145F within 2 hours

The correct answer is: Cool from 135 to 70F within 2 hours

The first step in the proper cooling method for potentially hazardous foods is to cool the food from 135°F to 70°F within 2 hours. This step is crucial because it addresses the danger zone, which is the temperature range where bacteria grow rapidly. By reducing the temperature from 135°F to 70°F quickly, food safety is maintained, minimizing the risk of bacterial growth during the cooling process. It is important to establish this initial cooling period as a significant part of the overall cooling process, ensuring that the food is kept out of the danger zone as efficiently as possible. Following this step, the food can then be cooled further from 70°F to 41°F within the subsequent timeframe. This two-step cooling process is designed to minimize the risk of foodborne illnesses and ensure that food remains safe for consumption.