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Food should be cooled to room temperature within two hours after cooking to prevent the growth of harmful bacteria. Ideally, it should be cooled to 70°F (21°C) within the first two hours and then to 40°F (4°C) or below within an additional four hours. Using shallow containers and an ice bath can help speed up the cooling process. Always ensure to refrigerate leftovers promptly.

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6d ago

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