date:Jul 24, 2017
tir and rotate the food to make sure there are no cold spots. Use standing time after microwave cooking so the heat distributes evenly through the food. Make sure that all hot foods are kept at at least 140F.
After the food is prepared, you need to be concerned about chilling. Perishable food should not be left at room temperature longer than 2 hours, or 1 hour if the ambient air temperature is over 90F. The danger zone for bacterial growth is 40F to 140F. Keep hot foods hot and cold foods cold