Top 9 food being cooled must pass quickly THE BEST

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1.Servsafe Manager Online Course 2014 Flashcards – Quizlet

  • Author: quizlet.com
  • Post date: 7 yesterday
  • Rating: 2(1625 reviews)
  • Highest rating: 4
  • Low rated: 2
  • Summary: Food being cooled must pass quickly through which temperature range to reduce pathogen growth. 125 to 70 degrees F.

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2.The Flow of Food: Preparation Flashcards by Necy Roton – Brainscape

  • Author: www.brainscape.com
  • Post date: 1 yesterday
  • Rating: 3(1677 reviews)
  • Highest rating: 3
  • Low rated: 3
  • Summary: Food being cooled must pass quickly through which temperature range to reduce pathogen growth? A. 65°F to 20°F B. 125°F to 70°F C. 180°F to 130°F

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3.[PDF] Cooling Time/Temperature Control for Safety Food (TCS)

  • Author: www.health.state.mn.us
  • Post date: 14 yesterday
  • Rating: 4(1478 reviews)
  • Highest rating: 5
  • Low rated: 2
  • Summary: TCS food must pass through the temperature danger zone as quickly as possible. ▫ Keep hot food hot and cold food cold. Always use a thermometer to check.
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4.Stand-Up Training: Cooling Food Safely – StateFoodSafety

  • Author: www.statefoodsafety.com
  • Post date: 7 yesterday
  • Rating: 2(990 reviews)
  • Highest rating: 3
  • Low rated: 2
  • Summary: Read: When cooling, food must pass through the temperature danger zone (135°F–41°F) in six hours or less. The six-hour cooling period begins when food reaches …

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5.Two-Stage Cooling Process Poster – State Food Safety

  • Author: www.statefoodsafety.com
  • Post date: 18 yesterday
  • Rating: 2(724 reviews)
  • Highest rating: 5
  • Low rated: 1
  • Summary: As food is cooled, it passes through the temperature danger zone, giving bacteria time to multiply. If left out to cool, cooked food can become unsafe in a …

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6.What is the risk? Cooling hot food | UMN Extension

  • Author: extension.umn.edu
  • Post date: 1 yesterday
  • Rating: 3(814 reviews)
  • Highest rating: 5
  • Low rated: 1
  • Summary: The initial 2-hour cool is the most critical time period since the food is passing through the temperature range that supports the most rapid microorganism …

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7.Food service Flashcards | Chegg.com

  • Author: www.chegg.com
  • Post date: 16 yesterday
  • Rating: 2(639 reviews)
  • Highest rating: 4
  • Low rated: 1
  • Summary: Food being cooled must pass quickly through which temperature range to reduce pathogen growth. 65F to 20F 125F to 70F 180F to 130F 220F to 195F. 125F to 70F.

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8.Cooling and Reheating of Potentially Hazardous Foods

  • Author: www.health.ny.gov
  • Post date: 10 yesterday
  • Rating: 3(1732 reviews)
  • Highest rating: 3
  • Low rated: 3
  • Summary: Potentially hazardous foods requiring refrigeration must be cooled by an adequate method so that every part of the product is reduced from 120 degrees …
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9.Cooling Food Safely – Food Safety Training and Certification

  • Author: foodsafetytrainingcertification.com
  • Post date: 20 yesterday
  • Rating: 3(1955 reviews)
  • Highest rating: 5
  • Low rated: 3
  • Summary: Improper cooling of food can allow bacteria to grow and cause food illness. Food must pass through the temperature danger zone quickly to reduce the growth …

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