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 HOT & COLD HOLDING OF FOOD
 When hot-holding and cold-holding, food must be
kept hot
 to stop bacteria from growing. Hot-holding
equipment
 must be able to keep foods at a temperature of 60⁰ C
 or higher and cold-holding equipment must be
capable
 of keeping foods at a temperature of 5⁰ C or colder.
AFTER
Canteen Food Safety & Hygiene
Canteen Food Safety & Hygiene

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  • 27.  HOT & COLD HOLDING OF FOOD  When hot-holding and cold-holding, food must be kept hot  to stop bacteria from growing. Hot-holding equipment  must be able to keep foods at a temperature of 60⁰ C  or higher and cold-holding equipment must be capable  of keeping foods at a temperature of 5⁰ C or colder.
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