HACCP: Process 3 Definitions: Process 3 Foods: Foods that heated above 60°C (140°F) and cooled to 5°C (41°F) or below for service cold or cooled and reheated to 74°C (165°F) or ab

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Date: 2013-11-26 12:33:16 Personal life Critical control point Roasting Food Stuffing Microwave oven Danger zone Beef Food and drink Cooking Food safety		HACCP: Process 3 Definitions: Process 3 Foods: Foods that heated above 60°C (140°F) and cooled to 5°C (41°F) or below for service cold or cooled and reheated to 74°C (165°F) or ab Add to Reading List Source URL: www.cdc.gov Download Document from Source Website File Size: 1,90 MB Share Document on Facebook

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