To reheat a product that has been held under refrigeration or has fallen below 140,
rapidly reheat to _______, reaching that temperature within ________ and hold that
temperature for ________.
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165, 2 hours, 15 seconds
, During what time period is non-peak period preparation of mashed potatoes
(prepare, cool, portion, hold & reheat when needed) approved?
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Only from the hours from 9pm-11am
What is one of the most effective ways of preventing the contamination of food?
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Hand washing
After preparing crepe batter, how long should it be aged (held under refrigeration)
before use?
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30 mins minimum
What is the total time that any potentially hazardous food can be exposed to the
temperature danger zone?
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rapidly reheat to _______, reaching that temperature within ________ and hold that
temperature for ________.
Give this one a try later!
165, 2 hours, 15 seconds
, During what time period is non-peak period preparation of mashed potatoes
(prepare, cool, portion, hold & reheat when needed) approved?
Give this one a try later!
Only from the hours from 9pm-11am
What is one of the most effective ways of preventing the contamination of food?
Give this one a try later!
Hand washing
After preparing crepe batter, how long should it be aged (held under refrigeration)
before use?
Give this one a try later!
30 mins minimum
What is the total time that any potentially hazardous food can be exposed to the
temperature danger zone?
Give this one a try later!
