Time as the Public Health Control Generally, foods must be kept hot (greater than 135°F) or cold (less than 41°F). These temperatures are the controls to reduce the occurrence of foodborne illness. In some instances, t - Time of occurrence - Document - PDFSEARCH.IO

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	Time as the Public Health Control Generally, foods must be kept hot (greater than 135°F) or cold (less than 41°F). These temperatures are the controls to reduce the occurrence of foodborne illness. In some instances, t Add to Reading List Document Date: 2009-12-23 13:54:23 Open Document File Size: 17,29 KB Share Result on Facebook Company ABC / / IndustryTerm hot food / food facility / food / / Organization Health Department / / Position area inspector / / SocialTag Food Sushi Cooking Personal life Home Boiling Food and drink Food safety Cuisine

Time as the Public Health Control Generally, foods must be kept hot (greater than 135°F) or cold (less than 41°F). These temperatures are the controls to reduce the occurrence of foodborne illness. In some instances, tAdd to Reading List