How should TCS foods be cooled from 135°F to 70°F?

To ensure food safety, TCS (Time/Temperature Control for Safety) foods must be cooled from 135°F to 70°F within a strict time frame to limit the growth of harmful bacteria. The correct guideline states that foods should be cooled to 70°F within 2 hours. This cooling process is crucial because it helps reduce the risk of foodborne illness by keeping foods out of the temperature danger zone, which is between 41°F and 135°F, where bacteria can multiply rapidly.

Cooling at this rate allows for effective temperature regulation, ensuring that the food decreases in temperature safely and minimizes the time spent in the danger zone. After reaching 70°F, the temperature can then be reduced further to 41°F within an additional 4 hours, completing the total cooling process within a safe time frame.

The other time frames do not align with the established food safety standards, thus illustrating the importance of following prescribed guidelines to ensure safe food handling practices.