Foodborne Illness/Safety
                        ========================
þ  Moist
 High Protein
 Neutral PH

 Fruits, pickles, starches

 Time-temperature rule:
 45-140F; below this dormant, above this killed
 Any food within this temperature range is high risk if > 3-4 hours.
 Discard (conservative, but big risk).
he following things
promote food spoilage:
 Moist
  High Protein
   Neutral PH

   Things that are generally safe for longer periods are:
    Fruits, pickles, starches

     There is a "Time-temperature rule"
     The danger temperature is:
      45-140F; below this dormant, above this bacteria are killed
       Any food within this temperature range is high risk if > 3-4 hours.
        NDMS policy is to discard ANY prepared food in this timeframe if
        kept outside the safe temperatures (conservative, but big risk).