Cooling freshly cooked food

In this topic of the template FCP you will learn how and why you need to cool freshly cooked food quickly to keep it safe. The main thing is to get the food through the temperature danger zone (60°C to 5°C) within a maximum of 6 hours. Once the cooked food has cooled to 60°C then its important to cool it down to 21°C within the first two hours. If your kitchen is very warm (say 30°C) the food will not cool to 21°C so in the case of a warm kitchen its important to get the food in the fridge BEFORE the 2 hour limit (as soon as the food is cool enough to put in the fridge) so that it continue to cool more effectively down to the safe cod hold temperature of 5°C. The reason that cooling is important is because some bugs can survive cooking and during a slow cooling process can come back to life and produce harmful toxin.