![]() A longer time for cooling allows an ideal situation for bacterial growth. Correction: Cool potentially hazardous foods from 135☏ to 70☏ within 2 hours and within a total of 6 hours from 135☏ to 41☏. There is sweat on top of the lid and all other items in this refrigerator areģ8 F or below and spaghetti has not been out. Spaghetti noodles made yesterday are in a deep covered plastic container and are still 44 F.
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