Advanced planning saves your loved ones a lot of trouble and reduces the potential for legal disputes that could arise after death. Transporting a body across state lines isnât an issue that has been highly litigated and therefore attorneys arenât necessarily the best experts to provide practical advice in this area.
Food starts to spoil when the temperature rises above 40 degrees. After food warms to that temperature, you have just two hours in which you can either return it to cold conditions or cook it. In the fridge, produce will survive most power failures, but dairy products should be discarded if they smell or taste sour.
Keep HOT foods HOT! Hold hot cooked foods between 140Â°F and 165Â°F until serving time. Harmful bacteria can grow rapidly below 140Â°F.When food is cooked to temperatures of 165Â°F to 212Â°F, most food-poisoning bacteria is killed. The higher the heat, the less time it takes to kill bacteria.