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Unread 03-07-2011, 06:01 PM   #47
Cook
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Join Date: 12-23-10
Location: Mount Pleasnt, SC
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Quote:
Originally Posted by OL' Timer View Post
What I will say is the meat was in the danger zone for way to many hours and not safe to eat according to HACCP guide lines...Anyone who is HACCP certified will tell you this.
If you don't mind, could you post those HACCP guidelines? Thanks, I'd love to hear what HACCP has to say.
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