Thread: Cooling food
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Old 06-01-2006, 12:39 PM   #2
kcquer
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Does anyone see a conflict here?
Sure, too much time in the "red zone".

Why the discrepancy?


On a related note, do these guidelines apply only to foods to be reheated?

What about stuff that is cooked intended to be served cold, like potatos of potato salad or pasta for pasta salad etc...
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