Question

According to the ‘4-hour/2-hour guide’, what must happen to any ready to eat potentially hazardous food, Foods cooked and cooled: From 60 oC to 21oC

2 hours

3 hours

4 hours

6 hours

Answer 1

According to food safety guidelines, any ready-to-eat potentially hazardous food that is cooked and cooled (specifically from 60°C to 21°C) must be done so within **2 hours**. This means that the food must be cooled from that temperature range to help prevent the growth of harmful bacteria. Once it reaches 21°C, it should then be cooled further to a safe storage temperature of 5°C or below within the specified time limits to ensure food safety.