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Reply to "When you buy a roasted chicken"
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[quote=Anonymous]Put it away. I copied the following portion: The general rule of thumb is that the time the food spends between 140°F (60°C) and 40°F (4°C) should be no longer than two hours, total. Within this temperature range, which is often called the danger zone, bacteria can multiply at a very fast rate, doubling in number about every 20 minutes. Because the turkey, roast, chicken or whatever, comes out of a significantly hotter environment, there is a bit of time at the start where the food is still warmer than the danger zone. On the other hand, the two hours is not the amount of time before you put the food into the refrigerator or freezer, but rather the total time it spends in the danger zone, since the food may still be warmer than 40°F (4°C) when you put it away. Read more at KitchenSavvy: KitchenSavvy: How Long Can Cooked Food Be Left Out http://www.kitchensavvy.com/journal/2006/10/how_long_can_co.html#ixzz2h1kFTPCf[/quote]
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