As cooked food drops to 60°C or below, bacteria that have survived the cooking will start to multiply until the food cools down to five degrees. The longer the food is left to cool, the longer the bacteria – which causes food poisoning – has to multiply. So it's always advisable to refrigerate before your cooked or your leftover food drops to 60°C.
Hope I've answered your question. Thanks
RE: WHY WE MUST THINK SAFETY WHEN HANDLING OUR FOOD
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WHY WE MUST THINK SAFETY WHEN HANDLING OUR FOOD
Yes indeed you have answered my question.
Thank you
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