Quote:
Originally Posted by keale
You don't have to "toss" after 4 hrs, The 4 hr. rule is if its on "display", countertop...etc...no heating...and it should always have a time stamp...
This rule is in Hawaii...
Just went to a sanitation class...
The biggest cause of food born illness is "IMPROPER COOLING"...the recomended time frame is:
140*-70* 2hrs
70*-45* 2 hrs...I believe 40* is the USDA guideline...
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I hate to disagree, but the #1 cause of food borne illness in the food service industry is cross contamination. The washing of hands with warm soapy water, and sanitizing the work area is critical. I got 100% correct on my food handlers card test.
