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Cooling, Reheating, Holding & Service — Food Protection Manager Practice Test

Cooling, Reheating, Holding & ServiceQuestion 1 of 30

32 questions in this topic · 30 drawn at random this round

In an establishment serving a highly susceptible population (HSP), time as a public health control may NOT be used for which food?

FDA Food Code 2022

This manager-level bank is based on the FDA Food Code 2022 — a public-domain federal model code that states adopt. It goes beyond the Food Handler basics into active managerial control, HACCP, purchasing & receiving, facilities & utilities, pest management, and regulatory inspections.

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This Food Protection Manager Cooling, Reheating, Holding & Service practice set has 32 practice questions based on the official exam materials, each with an instant explanation. You need 75% on the real Food Protection Manager knowledge test to pass.

Sample questions

Three questions from the Cooling, Reheating, Holding & Service bank with the correct answer and an explanation. The practice quiz above draws 30 questions at random from the same bank.

  1. A cook removes a large pot of chili from the stove at 135°F. To cool it safely, the chili must reach 70°F within how long, and 41°F within what total time?

    • 70°F within 2 hours, and 41°F within a total of 6 hours — Correct answer
    • 70°F within 4 hours, and 41°F within a total of 6 hours
    • 70°F within 2 hours, and 41°F within a total of 4 hours
    • 70°F within 1 hour, and 41°F within a total of 8 hours

    Explanation: Cooked TCS food must be cooled from 135°F (57°C) to 70°F (21°C) within 2 hours, AND from 135°F to 41°F (5°C) or less within a TOTAL of 6 hours. The first stage is the most dangerous, so it has the tighter 2-hour limit.

    Handbook: Cooling, Reheating, Holding & Service — Cooling parameters

  2. Canned tuna is mixed into a salad using ingredients that are already at room temperature. Within how long must this food be cooled to 41°F or less?

    • Within 4 hours — Correct answer
    • Within 2 hours
    • Within 6 hours
    • No time limit applies to room-temperature ingredients

    Explanation: TCS food prepared from ingredients at ambient (room) temperature — such as reconstituted foods or canned tuna salad — must be cooled to 41°F (5°C) or less within 4 hours. Because it never started at a high cooked temperature, only the single 4-hour limit applies.

    Handbook: Cooling, Reheating, Holding & Service — Cooling from ambient

  3. A TCS food is legally received above 41°F under allowable shipping laws. Once received, within how long must the establishment cool it to 41°F or less?

    • Within 4 hours of receipt — Correct answer
    • Within 2 hours of receipt
    • Within 6 hours of receipt
    • It must be rejected and may not be cooled

    Explanation: TCS food received above 41°F under allowed shipping laws (for example, milk or shellstock received at a slightly higher legal temperature) must be cooled to 41°F (5°C) or less within 4 hours of receipt.

    Handbook: Cooling, Reheating, Holding & Service — Cooling received food