On Nov 27, 6:42*am, Michael Horowitz <mhoro...@cox.net> wrote:
> When dealing with raw meats I know you want to keep it below 40*.
> What about something cooked in chicken stock i.e. chicken soup, gravy?
> - Mike

Food safety rules say keep everything either 140+ or 40- (or was it
45-)

I got my restaurant Food Safety cert back in 1981 or 2.

John Kuthe...