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Storing food at the right temperature and cooking food to the right temperature are vital in food safety.
Temperature between 41o F and 140o F is called:
Bacteria grows in the danger zone.
Any food that has been in the danger zone for 4 hours should be:
When checking food temperature with a thermometer, insert the probe:
It is best to use a thermometer that will read from 32°F to 110°F to appropriately determine the safe temperature of cooking food.
Cold food should be kept at:
When cooling food, it must cool from 140o F to 70o F within____hours.
Typically, food may be stored safely for ___days when the temperature remains at 40o F or below.