FOODSAFE Level 1

Set · 2026-10

Which cooling schedule follows the standard BC two-stage method for cooked potentially hazardous food?

Select oneLeave at room temperature overnight, then refrigerateCool from 60 to 4 degrees C at any rate over 24 hours60 to 20 degrees C within 2 hours, then 20 to 4 degrees C within 4 more hours60 to 20 degrees C within 4 hours, then 20 to 4 degrees C within 8 more hours

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2026-10 · 30 practice questions with explanations

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FOODSAFE Level 1

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