VCE VET Hospitality Practice Questions - VCE VET Hospitality External Written Assessment (VCAA SIT20322 Certificate II In Hospitality SIT30622 Certificate III) Exam

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Under the 2-hour/4-hour rule for cooling cooked potentially hazardous food, what are the two core temperature and time milestones required by FSANZ Standard 3.2.2?

From 60°C to 21°C within 2 hours, and from 21°C to 5°C within a further 4 hours From 100°C to 60°C within 1 hour, and from 60°C to 5°C within 5 hours From 75°C to 30°C within 3 hours, and from 30°C to 0°C within 3 hours From 60°C to 5°C within a total of 2 hours

Correct Answer:

From 60°C to 21°C within 2 hours, and from 21°C to 5°C within a further 4 hours

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