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18 December, 05:46

Food that will be hot held for service must be reheated to

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  1. 18 December, 09:41
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    I believe the answer is: an internal temperature of at least 165 F for 15 seconds.

    The amount of temperature is written under states regulation for potentially hazardous food (mostly meats, eggs, and fish). Such foods had a high risk of containing small organisms that would endangers people who consume it. The high internal temperature is used to kill the small organisms before consumption.
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