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Hygiene
Maintain high degree of personal cleanliness and shall conform to good hygienic practices during all working periods. Food employees shall have clean outer garments and wear effective hair restraint.
No bare hands contact with the food
Food employees may not contact exposed ready to eat food with their bare hands.
Temperature
Cooling and cold holding for refrigerated food should be held below 41⁰F or 5⁰C.
Hot holding for cooked foods must be a minimum temperature of 135 ⁰F or 57 ⁰C.
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