Hot foods should be kept at an internal temperature of 140 °F or warmer.
<span>Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. This is the temperature that’s required to keep bacteria at bay!<span>Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165 °F before serving.
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Cold foods should be kept at 40 °F or colder.
<span>Keep cold foods refrigerated until serving time.<span>If food is going to stay out on the buffet table longer than 2 hours, place plates of cold food on ice to retain the chill.</span></span>
I would say the answer is C. Hope I helped ^-^
It is D. PLS MARK ME BRAINLIEST
Answer:
V codes influence with health status and contact with health and e codes influence with external causes of injury and poisoning.
Explanation:
