What is the consequence of not following the cooling procedure for TCS foods?

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Multiple Choice

What is the consequence of not following the cooling procedure for TCS foods?

Explanation:
Controlling time and temperature during cooling is essential to keep TCS foods safe. When food stays in the temperature range of 41°F to 135°F, bacteria multiply rapidly. Cooling should bring food from 135°F down to 70°F within 2 hours, then to 41°F or lower within the next 4 hours. If you don’t follow this procedure, hazards may multiply and the food becomes unsafe, even if it’s later reheated. It won’t stay safe indefinitely, won’t taste better, and won’t require less refrigeration.

Controlling time and temperature during cooling is essential to keep TCS foods safe. When food stays in the temperature range of 41°F to 135°F, bacteria multiply rapidly. Cooling should bring food from 135°F down to 70°F within 2 hours, then to 41°F or lower within the next 4 hours. If you don’t follow this procedure, hazards may multiply and the food becomes unsafe, even if it’s later reheated. It won’t stay safe indefinitely, won’t taste better, and won’t require less refrigeration.

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