JoeSpareBedroom wrote:
> "Sqwertz" > wrote in message
> ...
>> On Mon, 11 Feb 2008 18:51:20 +0000 (UTC), Steve Pope wrote:
>>
>>> Sqwertz > wrote:
>>>
>>>> Always put food in the refrigerator as soon as possible - no
>>>> matter how hot it is. This is what all food safety
>>>> courses/guidelines will tell you, and what health departments
>>>> enforce at restaurants.
>>> Restaurant refrigerators have a lot more thermal mass than
>>> a home refrigerator so the answer may not be the same in both
>>> cases.
>>>
>>> I've read that food which has been cooked in a pot (soup,
>>> stew, chili) should be uncovered for a short while, then
>>> covered and placed in the refrigerator. To me, this makes
>>> sense -- you don't want uncovered food in your refrigerator,
>>> nor do you want to place something so hot in there it
>>> will warm up everything. A typical pot of food will cool
>>> substantially if left uncovered for 30 minutes, and this is
>>> considerably less time than the 2 hour limit for leaving
>>> something at room temp.
>> From The USDA:
>>
>> Leftovers
>> * Discard any food left out at room temperature for more than
>> 2 hours (1 hour if the temperature was above 90 °F).
>
>
> Based on that rule, I should've died a thousand deaths by now. :-)
>
>
I think I read that as 2 days. Two hours is ridiculous This advice is
certainly a crock. Maybe it would apply to something like a home-make
mayonnaise.



--
John Kane, Kingston ON Canada