To reduce pathogen to a safe level in TCS food you should

Food must pass through the temperature danger zone quickly to reduce the growth of pathogens. First the food must be cooled from 135℉ to 70℉ within two hours, then cooled to 41℉ or lower in the next four hours. If the food has not reached 70℉ within two hours, it must be thrown out or reheated and then cooled again.

the answer for the 1st question is kayaking.

the answer for the 2nd question is communication skills.

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