Temperature Requirements
by Brenda Hitchins

1. Danger Zone
1.1. cold food 41 or below
1.2. Hot Food 135 or above
2. Meat Prep
2.1. 165 for 15 seconds
2.2. New node
3. New node
4. Storage Temperature
4.1. F
4.1.1. Freezer
4.1.1.1. 0-20
4.2. Dry Storage
4.2.1. 70
4.3. Cooler
4.3.1. 41 or below