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.
-
Fully cooked food from a commercial food processing plant must be initially reheated to a temperature of at least 135°F before hot holding.
Learn more:
brainly.com/question/19630286
<span>The most common condition of the prostate is bph.
-true </span>
The answer to your question is kinesiology
