Final answer:
TCS foods need to be cooled from 60°C (140°F) to 21°C (70°F) within 2 hours to prevent bacterial growth.
Step-by-step explanation:
TCS foods, which stands for Time/Temperature Control for Safety, need to be cooled from 60°C (140°F) to 21°C (70°F) within 2 hours. This cooling process is crucial to prevent the growth of harmful bacteria that can lead to foodborne illnesses. Rapidly cooling the food ensures that it enters the safe temperature zone quickly and reduces the risk of bacterial growth.