Certified Professional Food Safety (CP-FS) Practice Exam

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What is the cooling target for potentially hazardous foods within 6 hours?

  1. 41F or lower

  2. 45F or lower

  3. 50F or lower

  4. 55F or lower

The correct answer is: 41F or lower

The cooling target for potentially hazardous foods within 6 hours is 41°F or lower. This temperature is critical for food safety because it helps to minimize the growth of pathogens that thrive in the temperature danger zone, which ranges from 41°F to 135°F. When potentially hazardous foods are cooled rapidly and effectively, it reduces the risk of foodborne illnesses that can occur when food is held at unsafe temperatures. The 41°F target aligns with established food safety guidelines and regulations, emphasizing the importance of getting foods down to a safe temperature prompt enough to prevent harmful bacteria from multiplying. Adhering to this cooling requirement ensures that food remains safe for consumption, especially during processes where food is prepared in advance.

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