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Food Hygiene Training By Anna Billlingham BSc MCIEH
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Hot holding food must be kept at a minimum temperature of 63 ºC

November 26, 2012 by lewis
Categories Tip of the week
Food can be reheated once and must reach a temperature of 75ºC
Freezers should be at a temperature between -11 ºC and -18 ºC
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    • Level 2 Food Safety
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Contact Details

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  • info@fhtc.org.uk

Useful Links

  • Level 2 Food Hygiene Documentation
  • Level 3 Food Hygiene Documentation
info@fhtc.org.uk or call Anna on 07763558731
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  • Home
  • About Our Trainer
  • Improve Your Rating
  • Course Information
    • Level 2 Food Safety
    • Level 3 Food Safety
  • Venues
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    • Safeguarding
    • CIEH Candidate Charter
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    • Privacy Policy
    • Terms & Conditions
    • Complaints & Appeals
  • Book a course
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