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WebWhen cooling cooked potentially hazardous food, it must be cooled to 21°C in two hours or less, then cooled further from 21°C to 5°C in four hours or less. You can use a different cooling process but you must be able to … WebEven for people who love to cook, the microwave is a basic mealtime necessity. It can revive leftovers in minutes, but as anyone who as ever suffered through a dinner of soggy microwaved pizza... primitive nonlinear editing
Meat Temperature Chart (FREE PRINTABLE!) and Food Safety
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