STAT 115 Fall 2004 - San Jose State University
Use this chart for recording and monitoring the cooling time and temperature of soups, sauces, roasts, beans, or rice that is prepared in advance & cooled for later use. The 2009 FDA Food Code allows a total of 6 hours cooling in 2 temperature ranges. GO to www.foodhandler.com to download all of the charts. Hot / Cold Food Temperature Monitoring ................
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