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 food too slowly is the major cause of foodborne illness. Potentially hazardous foods, such as meats, seafood, poultry and dairy products must be rapidly cooled from 140Â°F to 70Â°F within two hours, then from 70Â°F to 41Â°F within four hours. Store food to be cooled in shallow pans no deeper than 3-4 inches.