Which is the correct way to reheat potentially hazardous food?
a. reheat to 145°f or hotter –...
Which is the correct way to reheat potentially hazardous food?
a. reheat to 145°f or hotter – within 3 hours
b. reheat to 120°f in a steam table or other hot holding equipment
c. reheat to 135°f or hotter – within 1 hour
d. reheat to 165°f or hotter – within 2 hours
Answers: 1
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Phosgene is a chemical agent that is formed by decomposition of chlorinated hydrocarbon solvents by ultraviolet radiation. a. false b. true
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