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The Food Standards Code guidelines for cooling food stipulate that cooked food must be cooled from 60°C to 21°C within two hours and then from 21°C to 5°C within an additional four hours. This two-stage cooling process is crucial to prevent bacterial growth. Foods should be cooled quickly, ideally in shallow containers, and placed in a refrigerator or freezer to maintain safety. Regular monitoring of temperatures during the cooling process is essential to ensure compliance.

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1w ago

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