What is the correct cooling method for hot TCS foods?

The correct cooling method for hot TCS (Time/Temperature Control for Safety) foods is to cool from 135°F to 70°F within two hours, and then from 70°F to 41°F in an additional four hours. This approach adheres to food safety regulations that are designed to minimize the risk of bacterial growth.

When cooling hot TCS foods, it's essential to decrease the temperature quickly to inhibit the growth of pathogens. The two-step cooling method outlined in the answer efficiently manages temperature changes within safe time frames. The initial cooling period allows for the rapid reduction of temperature from a higher level to a crucial cold zone, while the subsequent time frame provides a safe window to reach the final desired temperature.

Using this method ensures that food remains safe for consumption by managing the 'danger zone' (41°F to 135°F), where bacteria can multiply quickly. Thus, maintaining these time and temperature requirements is critical in a food safety context to prevent foodborne illness.