ernie1 wrote:
gdetrailer's info is spot on and I'd like to add that one must pay attention to food holding times and temperature: The longer food is kept at the wrong temperature the more that bacteria will grow and will do so exponentially. This is an important thing to know when you are dealing with potentially hazardous foods like dairy products, raw meats and sea foods. With some foods, after it's been stored or held improperly, cooking it thoroughly will not make it safe to eat.
You in the business? Sounds like things my friend says who takes temps for a living.
Gotta be careful with things like a big pan of beans. Toss in the fridge but the center stays at the dangerous levels for too long.