What is the flow of food?

What is cross-contamination?

What is the TDZ (Temperature Danger Zone)?

The temperature range within which microorganisms grow most rapidly?

The maximum time TCS food can be held in the TDZ (temperature danger zone)?

The temperature that poultry MUST be cooked to?

What temperature should ground meat be cooked to?

What temperature should whole cuts of meat be cooked to?

What temperature should leftovers be reheated to?

How long do you have to get food to the right temperature when reheating it?

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