ServSafe Manager Practice Exam

What temperature range must food pass through quickly to minimize pathogen growth during cooling?

1. 140°F to 100°F (60°C to 38°C)

2. 125°F to 70°F (52°C to 21°C)

3. 135°F to 45°F (57°C to 7°C)

4. 150°F to 90°F (65°C to 32°C)

The correct answer is: 125°F to 70°F (52°C to 21°C)

The correct temperature range to minimize pathogen growth during cooling is indeed 125°F to 70°F (52°C to 21°C). This range represents a critical zone where food should pass through quickly to avoid the environment ideal for bacteria growth. When food is cooled, particularly from cooking temperatures, it is paramount that it moves through this specific temperature range swiftly, typically within two hours. The reason for this urgency is that bacteria thrive in the temperature range known as the danger zone, which spans from 41°F (5°C) to 135°F (57°C). By passing through the range of 125°F to 70°F quickly, you effectively limit the time the food remains at temperatures where pathogens can multiply, therefore contributing to food safety. This necessity is underscored by food safety protocols that emphasize rapid cooling to maintain food quality and prevent foodborne illnesses. Consequently, safety guidelines recommend monitoring the cooling process closely, especially when food is prepared in large quantities or when it has been cooked to high temperatures. Understanding these temperature dynamics is crucial for effective food safety management.