What is the maximum additional time allowed to cool TCS food from 70 °F to 41 °F or lower?

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Multiple Choice

What is the maximum additional time allowed to cool TCS food from 70 °F to 41 °F or lower?

Explanation:
Cooling TCS foods is controlled in two stages to prevent bacterial growth. The first stage, dropping from a hot temperature down to 70°F, must happen quickly—within two hours. After that, you have a longer, separate window to bring the temperature from 70°F down to 41°F or lower, which is four additional hours. Therefore, the maximum time allowed to cool from 70°F to 41°F or lower is four hours. This also means the total time to cool from 135°F to 41°F should not exceed six hours. In practice, use shallow pans, ice baths or a blast chiller, frequent stirring, and accurate thermometer checks to meet these limits.

Cooling TCS foods is controlled in two stages to prevent bacterial growth. The first stage, dropping from a hot temperature down to 70°F, must happen quickly—within two hours. After that, you have a longer, separate window to bring the temperature from 70°F down to 41°F or lower, which is four additional hours. Therefore, the maximum time allowed to cool from 70°F to 41°F or lower is four hours. This also means the total time to cool from 135°F to 41°F should not exceed six hours. In practice, use shallow pans, ice baths or a blast chiller, frequent stirring, and accurate thermometer checks to meet these limits.

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