What is the total time allowed for cooling a hot TCS food from 135F to 41F or lower?

The correct answer indicates that food must be cooled from 135°F to 41°F or lower within a total time frame of 6 hours. This is based on food safety guidelines that aim to minimize the growth of pathogens during the cooling process.

Dividing the cooling process into two specific time periods is essential for safety. The first phase allows food to drop from 135°F to 70°F within the first 2 hours, establishing a crucial checkpoint to significantly reduce the temperature. The next step should then take place, where the food must be cooled from 70°F to 41°F or lower within the remaining 4 hours. This structured approach helps ensure that food remains out of the temperature danger zone (between 41°F and 135°F) for as little time as possible, reducing the risk of bacterial growth and ensuring the safety of the food being served.

Thus, the total time for the entire cooling process is structured to 6 hours, which is critical for maintaining food safety in a food service environment.