What Is Two-Stage Cooling?
The required method for cooling cooked TCS food: from 135°F to 70°F within two hours, then from 70°F to 41°F within four more hours, for six hours total. The tight first stage matters because pathogens multiply fastest at the top of the danger zone.
Two-Stage Cooling across 2 exams
Two-Stage Cooling appears on the following exams. Each defines it in the context candidates are tested on:
- ServSafe Manager
- The required method for cooling cooked TCS food: from 135°F to 70°F within two hours, then from 70°F to 41°F within four more hours, for six hours total. The tight first stage matters because pathogens multiply fastest at the top of the danger zone.
- ServSafe Food Handler
- The required method for cooling cooked TCS food: from 135°F to 70°F within two hours, then from 70°F to 41°F within four more hours, for six hours total.