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required notice

Thoroughly cook foods to appropriate temperatures.

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Handwashing

Potentially Hazardous Foods

Cooking

Do Not Work if Ill

Cross Contamination

Wash, Rinse, and Sanitize

No Bare Hand Contact

Cooling 135ºF

Cooling 140ºF

Refrigeration / Cold Holding

Hot Holding 135ºF

Hot Holding 140ºF

Temperature Danger Zone 135ºF

Temperature Danger Zone 140ºF