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[Raji arun]

Hi

We are looking at cooking a product to 90 degree C and then chilling the product to less than 5 degrees C. What is the maximum time allowed for the product to cool down? Typically for other products we cool it down in 4 hours however for this product it takes close to 5-6 hours as the product is quite dense (potatoes) . Are they any legal limits / regulations you can share which allows for more than 5 hours to cool the product down? Many thanks in advance