Which is NOT one of the four acceptable TCS food cooling methods?

The correct choice is the option that identifies a method that is not acceptable for cooling time/temperature control for safety (TCS) foods. Cooling TCS foods is crucial to prevent the growth of harmful bacteria that can occur when food is held in the temperature danger zone (between 41°F and 135°F).

Cooling TCS foods at room temperature poses a significant food safety risk because food left at this temperature can remain in the danger zone for too long, allowing pathogens to multiply rapidly. The recommended methods for cooling TCS foods include using ice water baths, ice wands, and placing food in the refrigerator. These methods help ensure that food is brought down to safe temperatures quickly and efficiently, minimizing the risk of foodborne illness.

Utilizing methods such as an ice water bath or an ice wand promotes rapid cooling, while refrigeration provides a controlled environment that keeps food at safe temperatures. It's important to adhere to these best practices in food safety training to maintain the quality and safety of stored foods.