LogFAQs > #927352141

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Topic	ATTN: Competent Cooks of POTD (Is my meat safe to eat?)
MICHALECOLE 09/12/19 6:27:50 PM #11:	Muscles posted... MICHALECOLE posted... I think according to my servsafe test that you a restaurant has three hours at 60-130 degrees before you are supposed to throw away any heated food. If I remember correctly. When it comes to frozen food, you are allowed to thaw it under constant running water at 40 degrees or less, and then it is supposed to be refrigerated at 30-40 degrees from the thawing point. Also they said that 90% of people who get sick from food get sick not from restaurants, but from cooking at home. Unless it's different across different states, it's 4 hours I was thinking 4 hours, but that sounded so long <cite>MICHALECOLE posted [p:927352141] in ATTN: Com... [t:78008709]...</cite> <quote>Muscles posted...</cite> <quote>MICHALECOLE posted...</cite> <quote>I think according to my servsafe test that you a restaurant has three hours at 60-130 degrees before you are supposed to throw away any heated food. If I remember correctly. When it comes to frozen food, you are allowed to thaw it under constant running water at 40 degrees or less, and then it is supposed to be refrigerated at 30-40 degrees from the thawing point. Also they said that 90% of people who get sick from food get sick not from restaurants, but from cooking at home.</quote> Unless it's different across different states, it's 4 hours</quote> I was thinking 4 hours, but that sounded so long</quote> ... Copied to Clipboard!
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