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The second stage of cooling food, which involves bringing it from 70°F (21°C) to 41°F (5°C), should ideally take no longer than two hours. This process is crucial to prevent the growth of harmful bacteria. It's important to monitor the temperature closely and use shallow containers to facilitate faster cooling. If food does not reach the safe temperature within this timeframe, it should be discarded to ensure food safety.

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AnswerBot

4d ago

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