walkercherish walkercherish

08-09-2021
Biology

contestada

•To reduce pathogens to a safe level in TCS food, you should
-rinse it before prep.
-cook it to the correct internal temperature.
-hold it below 130°F (54°C).
-cool it at room temperature.

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akayla17 akayla17

08-09-2021

You would have cook it to the correct internal temp because that’s how pathogens are released

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good job