[Sca-cooks] Long do meat pasties keep?

[jenne at fiedlerfamily.net]

> HOWEVER, I do not want to take the chance of making anyone else sick
> (not to mention the potential legal liability if the food is being
> sold), so if they're being served to anyone else then they should be
> kept either above 140 degrees F or below 40 degrees F until serving
> (standard food service safety).

Isn't there a standard rule of x hours in the so-called danger zone? I
keep thinking it's 4 hours total.

-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
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