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pitch pitch
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7 years ago
The Food Code recommends two-stage cooling. The first phase is to cool cooked food from 140°F to 70°F within two hours. The second stage is to:
A) cool from 70°F to 41°F in an additional four hours
B) add ice to the product
C) cool from 70°F to 40°F in an additional two hours
D) place the product in the freezer
Textbook 
Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices


Edition: 13th
Authors:
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nerosainnerosain
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pitch Author
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#2
7 years ago
Excellent answer, thanks
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#3
7 years ago
Don't forget to mark as solved!
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