Quote:
Originally Posted by SmokeRingsMatter
Just out of curiosity, How would they know if you held it at 4 or 12 hours? Would they seriously sit there and wait 4 + hours just to nail you on technicality? And unless nobody tended to it, how would they know if you pulled some out at 4 hours or put some in?
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Its not a "technicality", its called food safety. Holding food above 135F slows the rate of bacterial growth, it doesnt stop it. Its been shown that within 4hrs, bacterial growth is to the point of being unsafe. They may not wait out 4hrs to see how long you are holding food, but if people start calling in about getting sick to the HD, they will probably come asking for your time and temp logs for holding food, both hot and cold.
