To what internal temperature must PHF/TCS be rapidly cooled?

The requirement for rapidly cooling potentially hazardous foods (PHF) or time/temperature control for safety foods (TCS) is that they must be cooled to an internal temperature of 41°F or below. This temperature is critical because it is within the "danger zone" of 41°F to 135°F, where bacteria can grow rapidly. By cooling PHF/TCS foods to 41°F or below, you significantly reduce the risk of bacterial growth that could lead to foodborne illnesses.

The cooling process should be done quickly and effectively, typically within a couple of hours, to ensure that foods move through this danger zone as swiftly as possible. Achieving a temperature of 41°F or below not only keeps food safe for consumption but also maintains its quality and shelf life. This is why 41°F is recognized as a crucial threshold in food safety practices.