When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 70°F to 41°F or lower?

When cooling a hot TCS food for cold storage, the temperature must be brought down from 70°F to 41°F or lower within 4 hours. Bacteria grow rapidly in the temperature danger zone, which is between 41°F and 135°F. By cooling the food quickly, you can help to prevent the growth of harmful bacteria.
Once the food has been cooled to 41°F or lower, it can be stored in the refrigerator for up to 7 days. However, the quality of the food will deteriorate over time, so it is best to consume it within 3-4 days for optimal quality.