npub1gl8xasfx24cj76n706pnqm5zp9arealxa0ngmtwklla5lceuqneqp7q5y9 (npub1gl8…q5y9) According to ServSafe (American food safety certification group for restaurants) you can leave hot-prep food on an unheated line for four hours before it requires reheating, refrigeration, or disposal. i.e 4 hours below 135 F internal temp.
If purple line is internal temp, you've got 8 hours with internal temp between 40 and 115 F
Throw it out.
Wyatt H Knott /
npub1uf…sqjj5
2023-09-20 15:37:36
in reply to nevent1q…jc38
Author Public Key
npub1ufjuajxz94twylyqys6kfpjw0k8nu900rz5ser3e203stv9z8kmsysqjj5Published at
2023-09-20 15:37:36Event JSON
{
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"pubkey": "e265cec8c22d56e27c80243564864e7d8f3e15ef18a90c8e3953e305b0a23db7",
"created_at": 1695224256,
"kind": 1,
"tags": [
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[
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[
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"content": "nostr:npub1gl8xasfx24cj76n706pnqm5zp9arealxa0ngmtwklla5lceuqneqp7q5y9 According to ServSafe (American food safety certification group for restaurants) you can leave hot-prep food on an unheated line for four hours before it requires reheating, refrigeration, or disposal. i.e 4 hours below 135 F internal temp.\n\nIf purple line is internal temp, you've got 8 hours with internal temp between 40 and 115 F\n\nThrow it out.",
"sig": "e41c5e897d54fb7535bdcd8755894cc3adc26fabe83139e9e6d3112beb836d53df38c3694eacc0d30a90cf394eb15e879df2e2eb09b0682ea550772f14473a53"
}