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godzirrraaaaa godzirrraaaaa
wrote...
Posts: 1066
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6 years ago
In the cook–chill method, foods must spend less than ___ hours in the danger zone.
a. 2
b. 4
c. 6
d. 8
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steele2oo7steele2oo7
wrote...
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Posts: 798
6 years ago
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godzirrraaaaa Author
wrote...
6 years ago
Ty so much
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