Final answer:
The total amount of time for cooling hot TCS food from 135°F to 41°F or lower should not exceed six hours, with two stages: 135°F to 70°F within two hours, and from 70°F to 41°F within an additional four hours.
Step-by-step explanation:
The total amount of time that you should allow for cooling a hot Time/Temperature Control for Safety (TCS) food down from 135°F to 41°F or lower, before putting it into cold storage, is important to prevent the growth of bacteria and minimize the risk of foodborne illnesses.
The guidelines for safely cooling food are designed to pass quickly through the temperature range most conducive to bacterial growth, 40°F to 140°F. Foods should not stay within this danger zone for extended periods.
It is recommended that hot TCS food be cooled from 135°F to 70°F within two hours, and from 70°F down to 41°F or lower in the next four hours, making the total cooling time a maximum of six hours. Rapid cooling within this time frame helps ensure safety and quality. Methods to speed up cooling include dividing food into smaller portions, using an ice water bath, stirring food on ice, or using rapid chill units.