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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Answer: True
Explanation:
The facts from your question are all true when it comes to medical terminology.
Medical terminology is used to describe many medical important things that are related to illnesses, medical procedures, processes, human body organs and components, pharmacology, and more.
Prefix, root word, and suffix are three basic parts of this type of terminology.
It would make you thin and swet. when you swet it makes you lose wait
