What is a potential outcome of improper cooling of TCS foods?

When TCS (Time/Temperature Control for Safety) foods are not properly cooled, there is a significant risk of increased microbial growth. TCS foods, which often include dairy products, meats, and cooked vegetables, provide an ideal environment for harmful bacteria when they are kept in the temperature danger zone (between 41°F and 135°F). If these foods are not cooled rapidly enough, bacteria can multiply to dangerous levels, leading to a higher likelihood of foodborne illnesses.

Ensuring that TCS foods are cooled quickly not only helps to inhibit the growth of pathogens but also protects consumers from the health risks associated with contaminated food. The other options—enhanced flavors, reduced foodborne illness risks, and improved shelf life—do not align with the realities of improper cooling, which directly contributes to safety concerns rather than enhancing the quality or safety of the food.