Chapter two of Serv Safe focused primarily on food borne illness. As a means of practicing the prevention of these illnesses, our instructors taught us about proper hand washing, as well as, time temperature control. We baked our potatoes at a temperature of 425 degrees to ensure the destruction of harmful bacteria. Because we did not have time to eat them that day, we chilled the potatoes and bacon bits to 41 degrees, and reheated them the next day to the proper temperature of 165 degrees.
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