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TEMPERATURE CONTROL 3b. Rapidly reheat to 165o F or greater PUBLIC HEALTH SIGNIFICANCE Most food poisonings are associated with foods held at temperatures between 41oF and 135oF for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food. If the food becomes hot enough during cooking, most disease-causing bacteria and viruses will be destroyed. One exception is a type of bacteria that can form heat-resistant spores (an example is Clostridium perfringens.) However, cooked food can become recontaminated after cooking with bacteria from hands, utensils, coughing, sneezing, etc. |
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