What is the maximum amount of time allowed to cool hot TCS food from 135°F to 41°F or lower?

The correct answer, which is 6 hours, aligns with food safety regulations designed to minimize the risk of foodborne illnesses. According to the guidelines, potentially hazardous food, also known as time/temperature control for safety (TCS) food, must be cooled from 135°F to 41°F within a specified time frame to prevent bacterial growth.

The cooling process is crucial since food that remains in the temperature danger zone (41°F to 135°F) for too long can allow microorganisms to multiply to unsafe levels, leading to foodborne illnesses. The six-hour total cooling period is typically broken down into two phases: the first is to cool from 135°F to 70°F within the first two hours, and then the food must further cool from 70°F to 41°F or lower within the remaining four hours.

By adhering to this guideline, food service operations can ensure that they effectively manage the cooling of hot TCS food, thereby maintaining food safety and protecting customers from potential health risks.