Wendys Training Practice Test

The correct answer is that TCS food should be cooled to 70°F within 2 hours and then to 41°F within an additional 4 hours. This cooling process is crucial for ensuring food safety, as TCS foods are those that support the growth of harmful bacteria if not stored at the right temperatures. The first phase allows for rapid cooling to minimize the time food spends within the temperature danger zone (between 41°F and 135°F), where bacteria can multiply quickly. The subsequent requirement to reach 41°F within 4 hours emphasizes the importance of maintaining safe temperatures for TCS foods to inhibit further bacterial growth. This guideline is recognized by food safety authorities to protect consumer health, making it an essential practice for food handlers. The other options do not align with these established safety standards, as they either allow too much time for the food to cool or do not bring the food down to a safe temperature rapidly enough, increasing the risk of foodborne illness.