A food manager is verifying the two-stage cooling process. What are the correct time and temperature requirements?

Two-stage cooling: Cooked TCS food that will be stored must be cooled rapidly through the danger zone:

Stage 1: From 135°F to 70°F within 2 HOURS.

Stage 2: From 70°F to 41°F within an additional 4 HOURS (6 hours total maximum); if the food does not reach 70°F within the first 2 hours, it must be reheated to 165°F and the cooling process restarted, OR discarded.

Rationale: The 70°F-125°F range is where bacteria grow most rapidly, so the first stage (the most dangerous range) has the tighter 2-hour limit; COOLING METHODS to speed cooling: divide food into smaller/shallower portions; use ice baths; use ice paddles/wands; use blast chillers; stir frequently; loosely cover or leave uncovered while cooling (then cover); place in shallow pans (≤2-4 inches deep); never cool large pots of food in the refrigerator (cools too slowly, raises fridge temp); MONITORING cooling is a critical control point; food managers must verify proper cooling procedures and corrective actions; improper cooling is a leading cause of foodborne illness outbreaks.