Foods that is cooked cooled and reheated must be reheated to 165°F.
- When food is held, cooled, and reheated, there is an increased risk of contamination caused by employees, equipment, and handling processes.
- A steam table will adequately hold reheated foods above 135°F but most steam tables are not capable of rapidly reheating to 165°F.
- Cooked and subsequently refrigerated food that is fully prepared for immediate service in response to an individual consumer order may be served at any temperature.
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Fully cooked food from a commercial food processing plant must be initially reheated to a temperature of at least 135°F before hot holding.
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brainly.com/question/19630286
I think
C. provide an objective measure of physical fitness
I think the answer is shock.
It can’t be choking because in that case they would not be able to breath. It’s not a seizure because they would be shaking. But when someone’s in shock, all of these things happen.
