What is the required cooling time for TCS foods to go from 135 degrees F to 41 degrees F?

The proper cooling time for Time/Temperature Control for Safety (TCS) foods to move from 135 degrees Fahrenheit to 41 degrees Fahrenheit is indeed 6 hours. This timeframe is important to ensure that food moves safely through the temperature danger zone, which spans from 41 degrees to 135 degrees Fahrenheit, where bacteria that can cause foodborne illness grow most rapidly.

Cooling foods is a critical part of food safety practices. The Food and Drug Administration (FDA) guidelines specify that TCS foods must cool from 135 degrees to 70 degrees within the first two hours, and then from 70 degrees to 41 degrees within the next four hours. This means that the total required time for safe cooling from 135 degrees to a safe storage temperature of 41 degrees is six hours.

Understanding these cooling parameters helps in preventing foodborne illnesses and maintaining food safety standards in any food service environment.