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 Nyc Food Protection Final Exam Answers PDF 2013-2025

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question one what are the specific temperature and time requirements for cooling hot foods safely ing to the NYC health code a cool from 140° fah to 70° fah within 2 hours then to 41° fah or below within four additional hours B cool from 135° Fahrenheit to 70° fahit within 3 hours then to 41° f or below within six additional hours C cool from 130° fah to 70° Fahrenheit within 4 hours then to 45° Fahrenheit or below within two additional hours D cool from 145° fah to 70° fah within 1 hour then to 40° F height or below within five additional hours answer a cool from 140° fah to 70° Fahrenheit within 2 hours then to 41° Fen height or below within four additional hours this two-stage cooling process helps prevent bacterial growth by reducing the time food spends in the temperature danger zone question two explain the steps for conducting a proper Hazard analysis in a h accp plan a identify potential hazards determine critical control points and establish monitoring procedure

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