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Keep hot foods hot and cold foods cold. Cooked foods and uncooked foods that require require refrigeration should only be left at room temperature for up to 2 hours and only 1 hour if it is a hot day. Use warming trays, slow cookers and chafing dishes to keep hot foods to at least 140°. Use ice bowls (see page 35) or ice to keep foods cold.
Spoon sour cream and yogurt into a dry measuring cup, then level top by sweeping a metal spatula…
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For how-to see HCA_2008, p.15.
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