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So, this is a cartoon line. Obviously, it's not specific bacteria. But the thing is none of these things really multiply above 131-ish. So holding food at 140 is actually safer than
So in that case, there's a whole set of guidelines called HCAP. I can never remember. It's like H-C-A-P, Hazardous Control and something Program. Basically it says if you sous vide stuff,
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