Tips on cooling food: When cooling food, the standards actually specify the maximum time you can take. The temperature must drop:

from 60°C to below 20°C within 2 hours
from 20°C to below 5°C within 4 hours

The shape and size of the container will play an important part in this. Avoid large containers if possible. Also flat containers are better than square block shapes. Consider cutting large chunks of meat into smaller chunks.

Also, if the fridge is at 5°C then it is impossible to meet these time frames. The fridge must be cooler than 5°C for the food to drop below 5° on time.