|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Pizza sauce was reheating directly in hot holding unit and measured 90-110F. Use equipment designed ro rapid heating to heat TCS foods prior to hot holding. Commercially processed foods must be reheated to at least 135F within 2 hours. CDI - Pizza sauce reheated to 170F in steamer. |