732. Don's Slow Cooling Veggie Chili

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