A cooked vegetable soup must be cooled from 135°F to 70°F. What is the maximum time allowed to reach 70°F?

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Multiple Choice

A cooked vegetable soup must be cooled from 135°F to 70°F. What is the maximum time allowed to reach 70°F?

Explanation:
Limiting time in the temperature danger zone is the key idea. Bacteria grow rapidly between 41°F and 135°F, so foods that have just been cooked must be cooled quickly to reduce that risk. The rule specifies that a cooked food must go from 135°F down to 70°F within 2 hours. After reaching 70°F, it should continue cooling to 41°F or lower within the next 4 hours, for a total of 6 hours from cooking to cold hold. Therefore, the maximum time allowed to reach 70°F is 2 hours. To meet this, use rapid-cooling methods such as shallow pans, an ice-water bath, frequent stirring, or a blast chiller.

Limiting time in the temperature danger zone is the key idea. Bacteria grow rapidly between 41°F and 135°F, so foods that have just been cooked must be cooled quickly to reduce that risk. The rule specifies that a cooked food must go from 135°F down to 70°F within 2 hours. After reaching 70°F, it should continue cooling to 41°F or lower within the next 4 hours, for a total of 6 hours from cooking to cold hold. Therefore, the maximum time allowed to reach 70°F is 2 hours. To meet this, use rapid-cooling methods such as shallow pans, an ice-water bath, frequent stirring, or a blast chiller.

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