When reheating food the time between 5 C and 63 C Cannot exceed?

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In general, it is important that foods are cooled as quickly as possible. The temperature range of 63 °C to 5 °C is considered to be the ‘danger zone’ i. e. the temperature range in which harmful organisms can flourish, and it is recommended that food should not remain in this ‘danger zone’ for longer than 2 hours.
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