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Erstellt von Kellie Jordan
vor mehr als 4 Jahre
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Ground Turkey
Ground Fish
Ground Beef
Shell eggs that will be hot-held for service
whole or ground chicken, turkey, or duck
Stuffed meat, seafood, poultry, or pasta
Shell eggs that will be served immediately
fish, shellfish, and crustaceans
Steaks/chops of pork, beef, veal, and lamb
Cooking Seafood in a Microwave
Food reheated for hot-holding:
Must be reheated within two hours to an internal temperature
Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least