food hygiene and safety

Time and temperature control

• Keep hot food at 60°C or higher.

• Cool food from 60°C to 20°C in 2 hours or less.

• Cool food from 20°C to 4°C in 4 hours or less.

• Keep cold food at 5°C or lower.

• Keep frozen food frozen, at -18°C and lower.

• Thaw food in a refrigerator at 4˚C or lower.

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