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

-->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...

145F for Beef medium rare but not Chicken http://foodforu.ca/temps.html
This is stated on the http://www.usda.gov website as well.