Proper hydration, food safety key to healthy summer
By Alan Titchenal and Joannie Dobbs, Special to the Star-Advertiser
May 28, 2017
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STAR-ADVERTISER / 2012
When serving buffet style, keep cold foods cold and hot foods hot to minimize the growth of microorganisms. Remember the “two-hour rule”: After two hours at room temperature, the growth of potentially dangerous microorganisms increases exponentially.