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.
The 2-stage cooling method is approved in Minnesota. Minnesota Food Code states cooked potentially hazardous food or TCS food (foods that need time and temperature control for safety) shall be cooled: 1  from 140Â°F to 70Â°F with two hours; and. 2  from 70Â°F to 41Â°F or below within four hours. When placed in cooling or cold holding equipment, food containers in which food is being cooled can be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.