Final answer:
The correct answer is A - TCS food must be cooled from 135°F to 70°F within 2 hours to prevent rapid bacteria growth and maintain food safety.
Step-by-step explanation:
When cooling Time/Temperature Control for Safety (TCS) food, the temperature must go from 135°F to 70°F within 2 hours, and then from 70°F down to 41°F or lower within the next 4 hours. This two-stage cooling process ensures that food spends minimal time in the temperature danger zone where bacteria can grow rapidly.
Failure to cool food properly can result in foodborne illnesses due to the growth of harmful bacteria like Clostridium botulinum and Listeria monocytogenes, which thrive in the danger zone between 40°F and 140°F. This rapid cooling method is critical in food safety management to avoid the conditions that encourage bacterial proliferation.