What degree does food being cooled must past quickly through which temperature range to reduce pathogen growth?

Food must be cooled quickly through the temperature danger zone of 140°F to 70°F (60°C to 21°C) within a two-hour period to reduce pathogen growth. After reaching 70°F, it should be cooled to 41°F (5°C) or below within an additional four hours. This rapid cooling process helps minimize the time food spends in temperatures where bacteria can proliferate.