Final answer:
When cooling a hot TCS food for cold storage, you must bring the temperature down from 135°F to 70°F or lower within 2 hours using the two-stage cooling method.
Step-by-step explanation:
When cooling a hot TCS (Time/Temperature Control for Safety) food for cold storage, it is important to bring the temperature down from 135°F to 70°F or lower within 2 hours. This is known as the two-stage cooling method. Let me explain:
- Stage 1: Within the first two hours, you must cool the food from 135°F to 70°F. This can be achieved by placing the hot food in shallow containers and exposing it to cold air, such as in a refrigerator.
- Stage 2: Once the food has reached 70°F, you can transfer it to cold storage, such as a refrigerator or freezer, to continue the cooling process. The food should reach a temperature of 41°F or lower within an additional four hours.
By following this two-stage cooling method, you ensure that the food is brought to a safe temperature quickly, minimizing the risk of bacterial growth and foodborne illness.