PHF/TCS must be cooled from 135F to 70F within how many hours?

The requirement for potentially hazardous foods (PHF) or time/temperature control for safety (TCS) foods to cool from 135°F to 70°F within a designated time frame is critical for food safety to prevent the growth of harmful bacteria. The correct timeframe for this cooling process is 2 hours.

This regulation is based on the understanding that food must go through the temperature danger zone (41°F to 135°F) as quickly as possible to limit the time the food is in conditions that allow for bacterial growth. If foods remain too long in this zone, the risk of foodborne illnesses increases significantly.

Cooling food promptly not only helps ensure the safety of the food but also meets regulatory standards that are designed to protect public health. Following this guideline minimizes the risk of spoilage and contamination, thus maintaining food quality and safety for consumers.