REHEATING FOR HOT HOLDING Sample Clauses

REHEATING FOR HOT HOLDING a. Reheating shall be done in compliance with Section 3-403.11 of the Food Code. b. TCS food that is cooked, cooled, and reheated for hot holding shall be rapidly reheated so that all parts of the food reach a temperature of at least 165° F for 15 seconds. (§ 3-403.11) c. Un-opened, intact, commercially processed and packaged foods to be hot held shall be reheated to 135°F. (§ 3- 403.
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Related to REHEATING FOR HOT HOLDING

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  • COMMERCIAL REUSE OF SERVICES The member or user herein agrees not to replicate, duplicate, copy, trade, sell, resell nor exploit for any commercial reason any part, use of, or access to 's sites.

  • Your Billing Rights: Keep this Document for Future Use This notice tells you about your rights and our responsibilities under the Fair Credit Billing Act.

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