TCS foods are foods that require time and temperature control for safety. The TCS foods must be kept outside the temperature danger zone, 41°F to 140°F.
In a situation of cooling TCS foods the goal is to cool foods as quickly as possible.
The manager must know that foods must be cooled from 140°F to 70°F within two hours and from 70°F to 41°F within an additional four hours.
