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Pat-NoCal

When I took the course it was a real eye opener to me to learn about

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Joined: Dec 9, 2005

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Posted to Thread #12338 at 5:14 pm on Oct 21, 2008

the food temperature danger zone, the importance of keeping hot food hot and cold food cold, and how bacteria multiply in the 40 to 140 degree region. Good info to know for the home cook as well as professionals.

Link: http://culinaryarts.about.com/od/safetysanitation/a/dangerzone.htm


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