How quickly must hot TCS food be cooled from 70F to 41F or lower?

Hot TCS (Time/Temperature Control for Safety) food must be cooled from 70°F to 41°F or lower within 4 hours to ensure food safety. This cooling process is critical in preventing the growth of harmful bacteria that can thrive in the temperature danger zone, which is between 41°F and 135°F.

The safety standards set by the Food and Drug Administration (FDA) indicate that food must pass through the critical 135°F to 70°F temperature range within 2 hours and then be cooled from 70°F to 41°F in the remaining 2 hours of the 4-hour cooling period. Adhering to this guideline effectively mitigates the risk of foodborne illness by limiting the time food spends in potentially unsafe temperatures.