I've read that before too!
Originally Posted by theflints01
Actually, the four hours is the aggregate time out of the food safety zone so you need to take the cooking time of the chicken into account also, until it registers 165 F. If you are cooking chicken "low and slow", you may only have two hours to get the food served before the four hours of total time outside the fsz are up.
I agree they didn't perform their due dilligence in educating the client as how to hold the product. What may seem like common knowledge to us is still a mystery to many in the general public.
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