247SimpleTests
Food Handler · HACCP and Food Safety Systems

What is the proper procedure for cooling hot TCS food safely?

Reviewed by Jordan Morley, Editorial Lead at 247SimpleTests. Written by the 247SimpleTests Editorial Team from the official source material cited on every question.

Correct answer

Cool it from 135°F to 70°F within 2 hours, and from 70°F to 41°F within an additional 4 hours (6 hours total)

  1. A Cooling time does not matter
  2. B Leave it on the counter until it reaches room temperature
  3. C Cool it from 135°F to 41°F within 30 minutes
  4. D Cool it from 135°F to 70°F within 2 hours, and from 70°F to 41°F within an additional 4 hours (6 hours total)

Why this is the answer

The FDA Food Code two-stage cooling rule requires cooling hot TCS food from 135°F to 70°F within 2 hours, and then from 70°F down to 41°F within an additional 4 hours — a maximum of 6 hours total. The first stage is the most critical because the food passes through the warmest part of the danger zone. If the food does not reach 70°F within 2 hours, it must be reheated and cooled again or discarded. Techniques to speed cooling include using shallow pans, ice baths, ice paddles, and dividing food into smaller portions. Managing proper cooling is a key responsibility because slow cooling is a leading cause of foodborne illness.
Source: FDA Food Code — Cooling TCS Food

Practice more questions

This question is from our Food Handler Certification Practice Tests practice test. Take the full practice test to test your knowledge across all HACCP and Food Safety Systems and other topics.

Take the Food Manager practice test →

About this topic: HACCP and Food Safety Systems

HACCP questions cover the seven principles — hazard analysis, critical control points, critical limits, monitoring, corrective action, verification and records — and how a manager applies them to a specific process such as cooking or cooling. This is one of 15 Food Manager questions on haccp and food safety systems, each with a full explanation on a single study page.

New to this exam? Our Food Handler exam guide explains the format, scoring, and how to prepare.

Related questions

HACCP and Food Safety Systems

What are the seven principles of HACCP (Hazard Analysis Critical Control Points)?

 HACCP and Food Safety Systems

What are 'TCS foods' and why are they important to food managers?

 HACCP and Food Safety Systems

What are the FDA Food Code-required minimum internal cooking temperatures?

 HACCP and Food Safety Systems

What is the proper procedure for cooling cooked TCS food?

State-specific guides

Need information for your state? Our state guides cover local requirements, fees, and what to expect on exam day.

California Texas Florida New York Pennsylvania Illinois Ohio Georgia

Recommended study materials

Study guide

ServSafe Manager 7th Edition (National Restaurant Association)

The official ServSafe textbook — the industry standard for food protection manager certification.

Check Price → Study guide

ServSafe Manager Practice Tests (Exam Study Group)

Full practice exams modeled on the ServSafe Food Protection Manager Certification test format.

Check Price → Study guide

Food Safety Management: A Practical Guide (Wiley)

HACCP systems, temperature control, cross-contamination, allergens, and food safety law explained.

Check Price →

As an Amazon Associate, CJ Affiliate, and AWIN publisher we earn from qualifying purchases. Links above are affiliate links. Full disclosure →