of Food - Safety and Energy Tips
Proper cold storage of potentially
hazardous food is critical. According to published studies,
holding food too long at room temperatures is responsible for
more than 40 percent of food borne illnesses in the US. According
to the food-safety rules, food must be cooled to 41°F or below
within six hours after cooking/heating.
For further information,
please call the Bureau of Consumer Health Services at 713-794-9200.
to the Food Safety health tips page
the HDHHS Bureau of Consumer Health Services