Holding and Serving Food

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1.
Holding
2.
Chillers
3.
Freezers
4.
Bain-marie
5.
Cabinet
6.
Reheat
7.
Preheat
8.
Hold
9.
Temperature
10.
Danger
11.
Checks
12.
Probe
13.
Stir
14.
Topping
15.
Supervisor
16.
Action
17.
Ambient
18.
Spoilage
19.
Mould
20.
Cover
21.
Transferring
22.
Risk
23.
Serving
24.
Hygiene
25.
Storage
26.
Sanitised
27.
Service
28.
Personal
29.
Handling
30.
Touch
31.
Points
32.
Contamination
33.
Infrared
34.
Surface
35.
Stabilises
36.
Control
37.
Plan