Baked Potato

After baking the potato for approximately one hour the first day, due to a lack of time, I stored it in the refrigerator over night. In order to eat it the next day without getting a food borne illness, I reheated it to an internal temperature 165 degrees. Then I sliced the potato in have and spread butter over the inside. Next, I scattered bacon bits. Then I added a pinch of shredded cheese. Lastly, I tossed two pinches of chives to the potato to add a sense of color to the finished product. From this lab, I learned how to correctly cook, as well as cool, a TCS food without causing a food borne illness.