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 - Service control point - Document - PDFSEARCH.IO

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	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 Document Date: 2013-11-26 12:33:16 Open Document File Size: 1,90 MB Share Result on Facebook IndustryTerm food regulatory authority / chemical parameter / type food / food processing plant / identified food safety hazard / hazardous food / food recipe / food safety hazard / food / refrigerated food / / Technology microwave / / URL http / SocialTag Personal life Critical control point Roasting Food Stuffing Microwave oven Danger zone Beef Food and drink Cooking

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 abAdd to Reading List