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Rice in the rice holder in a temperature of 129 FDiscard the out of temperature rice.All TCS food , ready to eat food items shall be stored out of temperature danger zone, for cold holding have to be 41 F and under, for the hot holding temperature have to be maintained 135 F and above.

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If you don’t cool or reheat your food properly, you risk infection caused by bacteria breeding in the temperature danger zone—between 40°F and 140°F (4°C and 60°C). Cool your food quickly and completely to avoid these problems, and use a quality thermometer to verify that you’ve achieved safe temperature levels.

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Sep 12, 2018 · Those temperatures are considered to be within the “danger zone.” “The danger zone is a temperature between 40 and 135,” McCracken County Public Schools Food Service Director Sara Jane ...

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Food Acidity Temperature Time Oxygen Moisture 2-5 DVD Review What two FAT TOM conditions will you be able to control in your operation? 2-6 Time Temperature DVD Review What is the temperature range of the temperature danger zone? 41°F to 135°F (5°C to 57°C) 2-7 DVD Review What are some basic characteristics of bacteria? 2-8 They ... Jan 22, 2014 · Avoid this penalty by keeping hot food hot and cold food cold. Do not keep food on the buffet at room temperature for more than two hours. Hot foods need to have a hot source to keep them out of the Danger Zone. Bacteria multiply rapidly between 40˚F – 140˚F.

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Jan 01, 2020 · The hot-holding procedure must be carried out properly, ensuring that the holding equipment (heaters or warmers) are properly checked and at the holding temperatures before placing the food to be kept warm in or on them. The food must then be kept hot at or above 57 °C (135 °F) or above. Food temperature control should be maintained.

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Source for pop-out: Servsafe Manager 6th Edition Book. (2014) ServSafe, National Restaurant Association. COLD TEMPERATURE HOLDING . Maintain cold foods at 41 °F or below. When temperatures of food are above . 41 °F (41-135 °F) they are in the temperature danger zone—temperatures at which bacteria grow rapidly. Monitor holding process for ... If the food has not reached this temperature within two hours, throw it out. Cooling and reheating are important steps in the preparation of food. During cooling, you must minimize the time food spends in the temperature danger zone. When reheating food, you must make sure it quickly reaches the proper temperature for the right amount of time.

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