Certified Professional Food Safety (CP-FS) Practice Exam

The practice of cooling Time/Temperature Control for Safety (TCS) foods is crucial to preventing the growth of harmful bacteria that can lead to foodborne illnesses. According to the FDA Food Code, the established guideline for cooling TCS food states that foods must be cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F or lower within an additional 4 hours, for a total cooling time of 6 hours. Choosing the option where food is cooled to 70°F within the first 2 hours, followed by cooling to 41°F within a total of 6 hours, aligns perfectly with these established food safety guidelines. This method ensures that foods are cooled rapidly enough during the critical temperature zone to minimize the risk of bacteria proliferation. Overall, this process is vital for maintaining food safety during the cooling phase. Other options either suggest incorrect temperature thresholds or time frames that do not meet the requirements set forth by the FDA Food Code, hence why they are not suitable for proper food safety practices.