Cool a TCS leftover through the two-stage window

Practice the FDA Food Code 3-501.14 cooling order. Hit 70°F in 2 hours, then 41°F in 4 more; a first-stage miss is reheated or discarded before the food is left overnight.

1. Portion the hot TCS food into shallow pans.
2. Start cooling immediately when the food leaves 135°F.
3. Use an ice bath, ice wand, or blast chiller.
4. Leave the food loosely covered or uncovered while it is cooling.
5. Verify the food reaches 70°F within 2 hours.
6. If the first stage is missed, reheat to 165°F for 15 seconds and restart, or discard.
7. Then cool from 70°F to 41°F within 4 more hours.
8. If the second stage is missed, discard the food.
9. Label and date the food only after both limits are met.
10. Store at 41°F or below.