Published findings
A sample of the corpus, free to read.
These records are a small, deliberate set chosen for teaching value. Each states the code edition and jurisdiction it was checked against. We add records as reviews are completed; none of this is a complete jurisdiction.
How long can cooked food sit out before it has to be refrigerated?
Cooling happens in two stages: 135°F to 70°F within two hours, then 70°F to 41°F within four more, six hours total. The first stage controls — if the food has not reached 70°F in t…
What is the minimum internal cooking temperature for poultry?
165°F measured at the thickest part, held for an instant. The same applies to stuffed meats and stuffing containing meat. Ground beef is a separate requirement at 155°F for 17 seco…
How do you cool 40 gallons of product after service with no blast chiller?
Cool in the kettle using an ice paddle or cold-water jacket to reach 70°F within two hours, then transfer to covered containers no deeper than four inches for stage two. If the ket…
Records are versioned. When an edition changes, the record is marked superseded and points at its replacement.