If applicable, verification of all licenses ever held by the applicant (current or expired) from each state or territory in which the applicant is or has ever been licensed. Most states charge a fee for this service. Please contact each state or territory for fee information.
THE FACTS What to do with leftovers? One common bromide is that leftovers stored in the refrigerator must be allowed to cool first at room temperature. The reasoning behind the claim varies. One theory is that allowing food to cool at a slower rate reduces the likelihood that it will spoil.
Cooling Foods Safely. One of the leading causes of food-borne illness is improperly cooled food. Cooked foods that are to be stored need to be cooled to below 41Â°F/5Â°C as quickly as possible. This should be completed within four hours, unless you use the two-stage cooling method. In the first stage of this method, foods must be cooled to 70Â°F/21Â°C within two hours. In the second stage, foods must reach 41Â°F/5Â°C or below within an additional four hours, for a total cooling time of six hours.