Recipe Manual aamp; Guide Barbara LaVella, Jacquelyn L. Bostic ... Service: 1. CCP Maintain temperature of finished product above 1 43AdF during entire service period. Keep covered whenever possible. ... Reheating: I . CCP Remove from refrigeration, transfer into shallow, 1-inch deep pans and icmediately plaut in preheatedanbsp;...
|Title||:||HACCP for Food Service|
|Author||:||Barbara LaVella, Jacquelyn L. Bostic|