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STANDARD OPERATING PROCEDURESSUBJECT: REHEATING POTENTIALLY HAZARDOUS FOOD (Reference: Food Code 3403.10 3403.11) When previously cooked food is reheated for hot holding, reheat to 165 F for 15 seconds
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How to fill out subject reheating potentially hazardous
How to fill out subject reheating potentially hazardous
01
Make sure to use proper equipment and utensils for reheating potentially hazardous food.
02
Place the food in a microwave-safe container or on a stovetop pan.
03
If using a microwave, cover the container with a microwave-safe lid or plastic wrap to retain moisture.
04
Heat the food in short intervals to avoid overcooking or drying it out.
05
Stir the food occasionally to ensure even heating.
06
Check the internal temperature of the food using a thermometer to ensure it reaches a safe temperature of 165°F (74°C).
07
Once the food is heated thoroughly, remove it from the heat source and let it cool slightly before serving.
Who needs subject reheating potentially hazardous?
01
Anyone who needs to reheat potentially hazardous food should follow these guidelines. This includes individuals at home, restaurants, catering services, and any other food service establishment.
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What is subject reheating potentially hazardous?
Subject reheating potentially hazardous refers to the process of heating up food that has been previously cooled down to a safe temperature, but not hot enough to kill off any harmful bacteria.
Who is required to file subject reheating potentially hazardous?
Food establishments and caterers are required to file subject reheating potentially hazardous.
How to fill out subject reheating potentially hazardous?
Subject reheating potentially hazardous forms must be completed with detailed information about the food items being reheated and the specific procedures followed.
What is the purpose of subject reheating potentially hazardous?
The purpose of subject reheating potentially hazardous is to ensure that food is reheated in a safe and proper manner to prevent foodborne illnesses.
What information must be reported on subject reheating potentially hazardous?
Information such as the type of food being reheated, reheating procedures, temperature logs, and any corrective actions taken must be reported on subject reheating potentially hazardous.
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