date:Jun 08, 2016
nger Zone when temperatures are above 90 ?F, and two hours when temperatures are below 90 ?F.
Bacteria can double in number in as little as 20 minutes when perishable food is kept at temperatures in the Danger Zone. To reduce risk, keep cold food, at or below 40F, in the refrigerator, in coolers, or in containers on ice. Use a thermometer to make sure of the temperature, and limit the time coolers or doors are open. And dont leave coolers in direct sunlight.
Before cooking and after handling f