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of the critical factors in controlling bacteria in food is controlling
microorganisms grow very slowly at temperatures below 40°F, multiply rapidly between 40 and 140°F, and are
destroyed at temperatures above 140°F.
foods must be held at proper cold temperatures in refrigerators or
freezers and they
must be cooked thoroughly.
But how would
a consumer know if the refrigerator was cold enough, or if the oven
was heating at the proper
For Guidelines On Controlling Temperatures
For Safe Food Handling