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Southwestern Minnesota | Yep- the official rule is to keep food out of the danger zone which is 40 - 140 degrees. There's also the factor of the amount of time elapsed- and that rule is not more than four hours and includes the time spent in prep, cooking, sitting on the counter, etc. The longer it is in the 40-140 range, the more hazardous it becomes. These "rules" came from research that was done years ago for the space program . | |
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food question
