Final answer:
Cooked TCS food shall be cooled from a temperature above 135 °F to 70 °F within 2 hours and then from 70 °F to below 41 °F within another 4 hours by using an ice water bath.
Step-by-step explanation:
Cooked TCS (time/temperature control for safety) food should be cooled from a temperature above 135 °F to 70 °F within 2 hours and then from 70 °F to below 41 °F within another 4 hours.
One method to cool TCS food quickly and safely is by using an ice water bath. By placing the hot food in a shallow container and placing it in an ice water bath, you can speed up the cooling process. Stirring the food occasionally will also help distribute the cold temperature evenly.
For example, if you have a large pot of homemade soup, you can cool it down by placing the pot in a sink filled with ice water. This helps prevent bacterial growth and ensures the soup cools down to a safe temperature in a timely manner.