SP-1232 Public Health V8 - PDO

The food must be cooled from 60°C (or higher) to 21°C within 2 hours and from 21°C to 5°C within a further 4 hours. Reheating of Cooked Foods Reheating shall be limited to recipes which incorporate cooked and chilled ingredients (e.g. Cauliflower, cheese, fish cakes). ................
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