On Fri, 27 Nov 2009 06:06:56 -0800 (PST), John Kuthe
<johnkuthe@gmail.com> wrote:

>On Nov 27, 6:42Â*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...

Yeah, I re-read the chapter and it didn't differentiate between cooked
and raw - Mike