Which type of food must be cooled from 70 degrees F to 41 degrees F in an additional 4 hours?

The correct choice is focused on temperature control for TCS (Time/Temperature Control for Safety) foods, which are those items that require precise temperature management to ensure their safety and minimize the risk of foodborne illnesses. These foods, such as meats, dairy products, cooked vegetables, and cut fruits, are particularly vulnerable to the growth of pathogens if not handled correctly.

When cooling TCS foods, it is crucial to reduce the temperature from 70 degrees Fahrenheit to 41 degrees Fahrenheit within a specified timeframe to ensure that bacteria do not have the opportunity to proliferate in a temperature range that supports rapid growth. The requirement to achieve this cooling in an additional four hours helps maintain food safety standards and prevent potential health risks associated with improper storage temperatures.

In contrast, canned foods and packaged dry goods do not require the same stringent cooling procedures, as they are generally shelf-stable and less susceptible to microbial growth. Leftovers, while they are often TCS foods, typically also follow specific guidelines for cooling but the emphasis on TCS foods encompasses a broader range of items that must adhere to strict temperature controls from preparation to storage.