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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To Eternity and Beyond!
HE>i
BBQ Brethren 22.5" WSM (1,000,000 post mod.)
Weber Performer (169.00/brand new mod.)
Weber Handles from www.amlwoodart.com
UDS
22.5" Weber kettle, (refuse collector mod.)
18" Weber kettle (almost new craigslist $20 mod)
"crest of a breaking wave" thats my name...
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