Five Quick Ways to Detox your Kitchen

Serve Safer

Perishable food that sits out at room temperature (usually 64 degrees to 80degrees) should be tossed after two hours to prevent a bacteria-population explosion, Blake says. That means big buffet platters are danger zones. Try serving smaller portions and refilling as needed with backup platters from the fridge or oven. Put hot dishes in chafing dishes or slow cookers that can stay at or above 140 degrees.

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