A cook prepares a large batch of pork stew. When cooling TCS food using the two-stage method, it must first be cooled from 135°F to 70°F within how many hours?
a.10 hours
b.12 hours
c.24 hours
d.2 hours
Explanation
The two-stage cooling method requires 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 more hours, 6 hours total. The 2-hour first stage matters because bacteria multiply fastest between 70°F and 125°F; if the stew has not reached 70°F by the 2-hour mark it must be reheated and cooled again, or discarded. Every other choice — 10, 12, or 24 hours — is longer than the 6 hours the two stages are allowed altogether, so none of them can be the limit on the first stage alone.
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