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The 2-hour rule of safe food handling

Vegetarian Times, May, 2005

With picnics, cookouts and camping trips just around the corner--and because bacteria grow rapidly in temperatures between 40-140F--remember to:

* Keep hot foods at 140F or above.

* Keep cold foods at 40F or below.

* Discard all perishable foods left at room temperature longer than 2 hours; 1 hour in temperatures above 90E

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When in doubt, check edibles with a food thermometer.