Final answer:
The recommended time to bring the temperature down from 70°F to 41°F or lower when cooling hot TCS food for cold storage is within 4 hours or less.
Step-by-step explanation:
When cooling a hot TCS (Time/Temperature Control for Safety) food for cold storage, it is recommended to bring the temperature down from 70°F to 41°F or lower within 4 hours or less. This is known as the 4-hour/2-hour rule in food safety. It means that the food should go through the temperature range of 135°F to 70°F within 2 hours and then from 70°F to 41°F or lower within another 2 hours, totaling a maximum of 4 hours. Rapid cooling helps prevent the growth of bacteria that can cause foodborne illnesses.