California eFoodHandlers Practice Exam

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Study for the California eFoodHandlers Exam. Utilize flashcards and multiple-choice format with hints and explanations for every question. Ace your test today!

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A food worker should use a cooling method that cools food from 135 to 70F within the first ___ hours and reaches 41F in a total of six hours

one (1)
two (2)
three (3)
four (4)

The correct answer is: two (2)

A food worker should use a cooling method that cools food from 135 to 70F within the first two hours and reaches 41F in a total of six hours. This is because bacteria can grow rapidly in the temperature danger zone (between 41F and 135F), so it is important to cool food quickly to prevent the growth and spread of harmful bacteria. Choosing option A, one hour, may not provide enough time for the food to cool to a safe temperature. Choosing option C, three hours, may allow for too much time in the temperature danger zone, increasing the risk of bacteria growth. Choosing option D, four hours, also allows for too much time in the temperature danger zone. Therefore, option B is the correct answer as it strikes a balance between cooling the food quickly and ensuring it reaches a safe temperature within six hours.