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https://foodsafetycheck.com.au/wp-content/uploads/2014/07/CoolCooling-3.pdf
After the first 2 hours of cooling when the food temperature has dropped down to at least 210C ( after Stage 1 ), you only have 4 hours to cool the food down to 50C ( Stage 2 ). The temperature of the food must not be above 50C after the 4 hours of Stage 2. It may be less than 50C, but not more. So after 6 hours: Can it be 4.3 0C?
https://www.coolstuffinc.com/main_contact.php
8550 S. US Hwy 17-92. Maitland, FL 32751. Email: [email protected]. Local: (407) 695-6554. Toll Free: (877) 274-6752. Customer service hours are 8am …
https://www.coolstuffinc.com/
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https://blog.thermoworks.com/thermometer/down-through-the-temperature-danger-zone-on-cooling-for-food-safety/
Cooked foods can be held at room temperature for two hours—just like in the cooling process. Room-temp leftovers older than 2 hours should be thrown out. If you’re having a picnic or barbecues outside in temperatures above 90°F (32°C), safely store leftovers within 1 hour to prevent bacterial contamination.
http://www.coolstuffperiod.com/
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