[miss marmelstein]

Yes, I understand that. But I always laugh at the insanity of regulations. I’ve often told the story of my husband’s private club that on Thanksgiving Day were surprised by the health inspectors. They espied two turkeys on a board waiting to be carved and made the chef throw it out for no good reason. The chef cried.

And being a NYer, I’m well aware of C ratings on windows!

[Tilted Irish Kilt]

miss marmelstein :" I’ve often told the story of my husband’s private club that on Thanksgiving Day were surprised by the health inspectors.
They espied two turkeys on a board waiting to be carved and made the chef throw it out for no good reason."

Chances are that the meat was "resting", to re-absorb the natural juices.
If the health inspectors find meat(protein) even one degree cooler than permissible , they order it destroyed immeditely.
They adhere to their rules and regulations, and there is no appeal to their decisions.
And god help you if you argue with them; they are like Storm Troopers.
So I think the culinary school is prepping you in accordance to the rules of the State Health Dept. Gestapo.