Final answer:
Cooling TCS food from 135 degrees Fahrenheit to 70 degrees Fahrenheit is important for food safety and should be done within 2 hours. The '2-stage cooling method' involves bringing the temperature down to 41 degrees Fahrenheit or below within a total of 6 hours.
Step-by-step explanation:
Cooling TCS (Time/Temperature Control for Safety) food from 135 degrees Fahrenheit to 70 degrees Fahrenheit (57 C to 21 C) is an important step in food safety to prevent bacterial growth and ensure food doesn't stay in the temperature danger zone for too long. The temperature danger zone is between 41 degrees Fahrenheit (5 degrees Celsius) and 135 degrees Fahrenheit (57 degrees Celsius) where bacteria can multiply rapidly.
To cool TCS food safely, it should be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit (57 C to 21 C) within 2 hours and then from 70 degrees Fahrenheit (21 C) to 41 degrees Fahrenheit (5 C) or below within another 4 hours. This cooling process is commonly known as the '2-stage cooling method.'
For example, if a pot of soup needs to be cooled, it can be divided into smaller portions and placed in shallow containers to promote faster cooling. These containers can then be placed in a refrigerator or ice bath to cool down more quickly. Regular temperature monitoring during the cooling process is important to ensure the food reaches the safe temperature range.