One of the most technical sections of the ANSI/ANAB Food Protection Manager exam involves Time and Temperature Control.
Specifically, test-takers often get tripped up on the specific time limits for cooling hot food. It isn’t enough to just “put it in the fridge.” You need to know the exact mathematical timeline required by the FDA Food Code.
In the video above, we visualize these Critical Control Points. Below, we have mapped out the study notes you need to memorize.
The “No-Go” Zone: Room Temperature Thawing
First, let’s clear up a common myth. You cannot thaw TCS (Time/Temperature Control for Safety) food at room temperature.
Leaving a steak on the counter causes the exterior to reach the “Temperature Danger Zone” (41°F – 135°F) while the center remains frozen. This allows pathogens to grow on the surface.
The 4 Approved Thawing Methods
According to food safety standards, there are only four legal ways to thaw food.
1. Cooler/Refrigeration (Preferred Method)
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The Rule: Keep the food at 41°F (5°C) or lower.
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Why use it: This is the safest method because the food never enters the Danger Zone. It requires advanced planning as it can take days for large items (like turkeys) to thaw.
2. Submerged Running Water
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The Rule: Use a clean prep sink. Water must be drinkable (potable), running continuously, and at a temperature of 70°F (21°C) or lower.
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Why use it: Fast for smaller items. Never let the food sitting in stagnant water.
3. Microwave
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The Rule: You may thaw food in a microwave only if it is cooked immediately after thawing.
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Why use it: Good for single portions that are going straight onto the grill or stove.
4. Part of the Cooking Process
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The Rule: Take the item from frozen -> Cooked.
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Why use it: Common for hamburger patties, frozen vegetables, or deep-fried items.
The Two-Stage Cooling Method (The 6-Hour Rule)
Cooling is arguably more dangerous than cooking. When you take a pot of soup from the stove (135°F+) and try to cool it, you must move it through the Danger Zone fast enough to prevent bacteria growth.
You must follow the Two-Stage Process:
Stage 1: The Sprint (135°F to 70°F)
You have 2 Hours to get the food from 135°F down to 70°F.
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Why? Bacteria grow fastest between these temperatures. If you don’t hit 70°F in two hours, you must reheat to 165°F and start over.
Stage 2: The Marathon (70°F to 41°F)
You have an additional 4 Hours to get the food from 70°F down to 41°F.
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Note: The total cooling time cannot exceed 6 hours.
Corrective Actions for Cooling
If you are struggling to hit these times, try these techniques mentioned in the video:
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Use an Ice Paddle.
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Use an Ice Water Bath.
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Separate dense food into smaller, shallow stainless steel pans.
Prepare for the Exam
Knowing these numbers is the difference between passing and failing your certification.
Do you want to review these concepts with a live instructor?
ACE Restaurant Manager Training offers weekly 2-Hour Speed Classes designed to help you memorize these rules and pass any ANAB-accredited exam on the first try.
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