All but which of the following statements are true regarding previously cooked and cooled TCS Foods?

To clarify why the selected statement is the correct answer in this scenario, it is important to understand the guidelines for reheating previously cooked and cooled TCS (Time/Temperature Control for Safety) foods.

The requirement that food must be rapidly reheated to an internal temperature of 165°F for 15 seconds is critical for ensuring that any pathogens that may have developed during the cooling process are effectively eliminated. The two-hour limit for this reheating process is established to minimize the time food spends in the temperature danger zone (between 41°F and 135°F), which is crucial for food safety.

The statement about food that does not reach 165°F within 4 hours must be discarded recognizes that if reheating takes longer than this time frame, it poses a risk for foodborne pathogens to multiply, making the food unsafe to consume.

Regarding the cooling guidelines, food that does not get cooled to 70°F within the first two hours poses a risk of bacterial growth and must either be discarded or appropriately reheated and cooled correctly to ensure safety.

The statement that suggests food that does not reach 165°F within 2 hours must be discarded is not in line with the safe food handling procedures, which allow for a maximum time of 4 hours for