What is the required process for cooling TCS foods?

The correct answer emphasizes the critical guidelines that govern the safe cooling of Time/Temperature Controlled for Safety (TCS) foods. The required cooling process stipulates that TCS foods must be cooled from 135°F to 41°F within 6 hours.

This process is essential to prevent the growth of harmful bacteria that can occur in the temperature danger zone, which ranges from 41°F to 135°F. The specified time frame ensures that food is cooled quickly enough to minimize the risk of pathogens multiplying to unsafe levels.

Cooling food rapidly is key to maintaining food safety, and the 6-hour limit provides a balance that allows food to cool adequately without compromising safety. Therefore, this practice aligns with food safety standards, as it is critical for preventing foodborne illnesses.