In the two stage cooling method what is the maximum amount of time allowed for both stages cooling food from 135 to 41 degrees f

In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours.

Ch4 and ph3 are both covalent since they are composed both of non-metals.    ch4 is non- polar because of  london forces and has a geometry of tetrahedral  ph3 , on the other hand, is umbrella shaped polar and has dipole-dipole intermolecular force (imf) . since ph3 is polar, it has a stronger imf