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Training Quiz51820 to 52220SOP Reheating Potentially Hazardous Foods 1. Purpose: To prevent ___ illness by ensuring that all foods are ___ to the appropriate ___ temperature. 2. Thermometers should

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How to fill out cooling and reheating of

01

Store cooked food in shallow containers to allow for more even cooling and reheating.

02

Place the food in the refrigerator promptly after cooking to cool it down quickly.

03

When reheating food, make sure it reaches an internal temperature of at least 165°F to ensure it is safe to eat.

04

Use a food thermometer to check the temperature before serving.

Who needs cooling and reheating of?

01

People who prepare and store cooked food for later consumption.

02

Restaurants and food service establishments that need to follow food safety regulations.

03

Anyone who wants to enjoy leftovers without risking foodborne illness.

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What is cooling and reheating of?

Cooling and reheating refers to the process of bringing a food item to a safe temperature and then cooling it down quickly to prevent bacterial growth.

Who is required to file cooling and reheating of?

Food establishments and food service providers are required to follow proper procedures for cooling and reheating of food.

How to fill out cooling and reheating of?

To fill out cooling and reheating logs, record the time at which food is taken out of temperature control for either cooling or reheating, as well as the final temperatures reached.

What is the purpose of cooling and reheating of?

The purpose of cooling and reheating of food is to prevent the growth of harmful bacteria that can cause foodborne illness.

What information must be reported on cooling and reheating of?

Information such as the type of food being cooled or reheated, the initial and final temperatures, and the time taken to cool or reheat must be reported.

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