What is the proper procedure for cooling cooked TCS food?

Two-stage cooling per FDA Food Code: (1) From 135°F to 70°F: within 2 hours; (2) From 70°F to 41°F (or below): within additional 4 hours; (3) Total cooling time: 6 hours maximum from 135°F to 41°F. If the first stage (135°F to 70°F) takes more than 2 hours, the food must be discarded — it cannot be salvaged by faster cooling in the second stage. Why critical: temperature danger zone (41°F-135°F) supports rapid pathogen growth; cooling too slowly allows growth and toxin formation; pathogens like Clostridium perfringens and Bacillus cereus can produce heat-stable toxins that survive subsequent reheating. Effective cooling methods: (1) Shallow pans (food <2 inches deep) on top racks of cooler; (2) Ice baths with frequent stirring; (3) Ice paddles in liquid foods; (4) Blast chillers (rapid cooling units, can cool large quantities quickly); (5) Adding ice as an ingredient (e.g., to soup, then water is added); (6) Smaller portions in shallow containers. Don't: put hot food directly into cooler in deep containers; stack containers blocking airflow; rely on refrigeration alone to cool large hot batches. Monitor cooling with temperature checks — at 2 hours (should be ≤70°F) and at 6 hours (should be ≤41°F). Record temperatures.