Foods that need time and temperature control for safety, such as animal proteins, dairy products, potatoes, rice and cooked vegetables can grow bacteria to dangerous levels if they are left too long in the “temperature danger zone” of 41˚F to 135˚F. Train employees to cool TCS foods that will not be eaten right away to 41˚F or lower within six hours. First cool the food from 135˚F to 70˚F within two hours. Then cool it from 70˚F to 41˚F or lower in the next four hours. Never cool TCS foods at room temperature or put large amounts of hot food in a cooler.