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Food safety?
On Nov 27, 6:42*am, Michael Horowitz > wrote:
> When dealing with raw meats I know you want to keep it below 40*. > What about something cooked in chicken stock i.e. chicken soup, gravy? > - Mike Food safety rules say keep everything either 140+ or 40- (or was it 45-) I got my restaurant Food Safety cert back in 1981 or 2. John Kuthe... |
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