The food safety standards require the internal temperature of food to be reduced from: A) 90C to 41C in a maximum of 4 hours and from 41C to 1C within a further maximum period of 2 hours. B) 60C to 21C in a maximum of 2 hours and from 21C to 5C within a further maximum period of 4 hours C) 60C to 21C in a maximum of 4 hours and from 21C to 3C within a further maximum period of 2 hours D) 80C to 21C in a maximum of 2 hours and from 21C to 5C within a further maximum period of 4 hours