Remember, pathogens grow well in the temperature danger zone. And they grow much faster at temperatures between 70°F and 125°F. First, cool food from 135°F (57°C) to 70°F (21°C) within
hours. Then, cool it to 41°F (5°C) or lower in the next
hours. If food has not reached 70°F (21°C) within
hours, it must be either thrown out or reheated and then cooled again.
