Originally Posted by hmbrewr
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?
You weren't wrong with your temperatures.
Your error came in apply that to leaving meat come to room temperature.
The 40°-140° is correct in regards to leaving food out for serving purposes.
They don't apply to leaving food out temporarily to come to temperature.