Final answer:
According to food safety guidelines, TCS food should be cooled from 135°F to 70°F within 2 hours to prevent bacterial growth. Dividing the food into smaller portions, using shallow pans or containers, and cooling in an ice bath or blast chiller can help achieve this temperature reduction.
Step-by-step explanation:
According to food safety guidelines, when cooling TCS food, it is recommended that the temperature is reduced from 135°F (57°C) to 70°F (21°C) within 2 hours. This is to prevent the growth of bacteria on the food which can cause foodborne illnesses. Cooling food too slowly can allow bacteria to multiply rapidly and increase the risk of foodborne disease.
To cool the food within this time frame, you can use a few techniques:
- Divide the food into smaller portions to increase the surface area and promote faster cooling.
- Use shallow pans or containers to help transfer heat more effectively.
- Place the food in an ice bath or use a blast chiller, if available, to cool it quickly.