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Unread 01-05-2011, 01:05 AM   #16
JD McGee
somebody shut me the fark up.
 
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Join Date: 06-28-07
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Cooling
You always take a chance when you have to cool down food. The best way to have safe food is to make it fresh each day, just before you serve it. If you have food that is leftover or made in advance, you must cool it and store it safely. The first rule to remember about cooling: Cool hot food as fast as you can to 41 F or below, past the "Danger Zone."
Food that is not cooled fast enough is one of the leading causes of food borne illness.

http://www.kingcounty.gov/healthserv...foodtemps.aspx
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