In the two-stage cooling process, TCS foods should cool from 135°F to what temperature within two hours?

In the two-stage cooling process, TCS (Time/Temperature Control for Safety) foods must be cooled from 135°F to 70°F within a maximum of two hours. This specific temperature limit is critical because it helps to minimize the time food spends in the temperature danger zone, where bacteria can multiply rapidly.

The first stage of the cooling process is crucial for food safety, as it begins the reduction of temperature in a controlled manner to prevent the growth of pathogens. If TCS foods do not reach 70°F within two hours, they could potentially remain in a temperature range that promotes bacterial growth, which could lead to foodborne illness if consumed.

Cooling beyond 70°F to lower temperatures, such as 41°F, is then completed in the subsequent hours of the cooling process, ideally within four additional hours. This two-stage method is an essential practice in food safety management to ensure that potentially hazardous foods are handled properly and remain safe for consumption.