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Basically danger zone = 41-140F, Re-heated Foods need to come to 165F, Botulism and Lystria are anaerobic bacteria, Sanitizer solution should be between 200 and 400 parts per million, Clean stuff in-between use to avoid cross contamination, Gloves are single use, wash hands constantly, Any thing left out of refrigeratoration for 3 hours and not kept at 165F is trash, Egg shells can contain ...

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