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What is ‘Holding of foods’?
The ‘danger zones’ in holding foods are 10 to 62ºC as micro-organisms can grow easily at these temperatures. Hence the food has to be held above 63ºC and below 3ºC to maintain the quality and safety of prepared foods.
The ‘danger zones’ in holding foods are 10 to 62ºC as micro-organisms can grow easily at these temperatures. Hence the food has to be held above 63ºC and below 3ºC to maintain the quality and safety of prepared foods.
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