Re: Random T**ugh,s
Keep food out of the danger zone. This means all food that isn't “shelf-stable” needs to be kept at 40° F (4° C) or below, and hot foods need to be kept above 140°F (60°C). Any cooked or refrigerated food that lingers between these temperatures should be discarded after two hours.
Keep food out of the danger zone. This means all food that isn't “shelf-stable” needs to be kept at 40° F (4° C) or below, and hot foods need to be kept above 140°F (60°C). Any cooked or refrigerated food that lingers between these temperatures should be discarded after two hours.
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