0:00-22:53
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Dr. Don and Professor Ben talk about the risks of slow cooling vegetarian chili.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- FSIS Stabilization Guideline for Meat and Poultry Products (Revised Appendix B) December, 2021
- Cooling Uncovered Foods at a Depth of ∼5.1 cm (2 in.) or Less Poses Little Risk of Pathogen Growth - ScienceDirect
- FDA Food Code | FDA
- Cooling Rates of Chili Using Refrigerator, Blast Chiller, and Chill Stick Cooling Methods
FDA Food Code | FDA
fda.gov