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Unread 12-03-2009, 11:43 AM   #1
Goose
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Join Date: 01-25-09
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Default Food temps, handling and the danger zone

Can anyone point me to an on-line reference for the danger zone while cooking, explaining the pitfalls and ect?

I had handouts from a food service class I took years ago but cannot find them.

Thanks,
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Jim
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