What is the first step in cooling TCS food?

The correct answer outlines the first step in the cooling process of Time/Temperature Control for Safety (TCS) food. Cooling TCS food is critical to prevent the growth of harmful bacteria. The process requires that food must be cooled from 135°F to 70°F within a designated time frame, specifically three hours. This step is essential because it allows food to pass through the temperature danger zone (between 41°F and 135°F) quickly, minimizing the time that food spends in an environment conducive to bacterial growth.

In this context, cooling TCS food from 135°F to 70°F within three hours not only complies with food safety regulations but also ensures that the food remains safe for consumption. Managing the cooling process properly is crucial for maintaining food quality and safety and ensuring compliance with health regulations. The other options propose inappropriate temperature ranges and times that do not align with the recommended cooling procedures, potentially allowing for unsafe conditions for food storage.