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Unread 09-23-2011, 11:13 AM   #1
hmbrewr
Got Wood.
 
Join Date: 07-13-10
Location: Modesto Ca.
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Default Apology and question

Well it seems as if I was wrong when I stated in another thread that the critical temps for food was higher than 40 and less than 140 deg F. I was quoting from memory on a food handling class I took a couple of years ago. As I age, apparently the memory isn't as good as it used to be. Anyway, my question for all you pros out there is what is the critical hi and lo temps for food out of the reefer?
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