Cert III Commercial Cookery Practice Questions - SIT30821 Certificate III In Commercial Cookery Exam

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A large batch of roasted chicken jus, a potentially hazardous food, has just been prepared. According to FSANZ Standard 3.2.2, what is the correct two-stage cooling process to ensure its safety for storage?

From 60°C to 21°C within 2 hours, then from 21°C to 5°C within the next 4 hours. From 60°C to 5°C within 6 hours From 70°C to 10°C within 3 hours From 50°C to 20°C within 1 hour, then to 0°C within 2 hours.

Correct Answer:

From 60°C to 21°C within 2 hours, then from 21°C to 5°C within the next 4 hours.

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