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Use a sanitized, calibrated thermometer to record internal temperature of food. must be 41 ̊F or below. Internal temperature of PHF must be at least 135 ̊F.
General safety protocols include: maintaining well-ventilated, environments with temperature/humidity monitoring (e.g., daily refrigerator temperature logging);
To ensure the proper functioning of temperature dependent equipment and environments, such as refrigerators, freezers, heating blocks, water baths, incubators,