When cooling food get to between 10 and 5 degrees in what time?

When cooling food, it should get from 60 degrees Celsius (140 degrees Fahrenheit) to 10 degrees Celsius (50 degrees Fahrenheit) in less than 2 hours, and then reach 5 degrees Celsius (41 degrees Fahrenheit) within 4 hours. This temperature range is known as the "danger zone" because harmful bacteria can grow and multiply quickly between 40 and 140 degrees Fahrenheit. To ensure food safety, it's important to cool food quickly and properly by following these guidelines.