Final answer:
TCS foods should be cooled from 60°C (140°F) to 4°C (40°F) within six hours, with the food first being lowered to 21°C (70°F) within the first two hours, and then to 4°C within the next four hours to ensure food safety.
Step-by-step explanation:
When cooling Time/Temperature Control for Safety (TCS) foods after the first two hours, the temperature must be lowered from 60°C (140°F) to 4°C (40°F) within a total of six hours. Initially, the food must be cooled from 60°C to 21°C (140°F to 70°F) within two hours and then from 21°C to 4°C (70°F to 40°F) within the next four hours. This two-stage cooling process is critical to prevent the rapid multiplication of bacteria and ensure food safety. It's essential to use a food thermometer to monitor the food's temperature during this process.