FOOD SAFETY TEMPERATURE REQUIREMENTS FLEXIBLE

BALTIMORE -- The temperature component of the food-safety formula has been well documented as one of the key defenses in protecting fresh foods from contamination by pathogens. The practice calls for maintaining food outside of the so-called red zone, in which bacteria can multiply -- generally between 41 degrees and 140 degrees Fahrenheit.While advances in technology have made the process easier

BALTIMORE -- The temperature component of the food-safety formula has been well documented as one of the key defenses in protecting fresh foods from contamination by pathogens. The practice calls for maintaining food outside of the so-called red zone, in which bacteria can multiply -- generally between 41 degrees and 140 degrees Fahrenheit.

While advances in technology have made the process easier to monitor and control, current regulations are too restrictive and allowances must be m

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