Description

Dr. Don and Professor Ben talk about the risks of slow cooling vegetarian chili.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• FSIS Stabilization Guideline for Meat and Poultry Products (Revised Appendix B) December, 2021
• Cooling Uncovered Foods at a Depth of ∼5.1 cm (2 in.) or Less Poses Little Risk of Pathogen Growth - ScienceDirect
• FDA Food Code | FDA
• Cooling Rates of Chili Using Refrigerator, Blast Chiller, and Chill Stick Cooling Methods