Looking for references for serving and reheating temperatures of food in catered hospital?
Started by Sparkle27, May 08 2020 02:28 AM
Dear All,
We catered hospital food and I am looking for the references on:
1. Serving temperature
2. Regeneration temperature i.e. reheating temperature.
Note: We are using this Burlodge RTS machine for reheating and serving (both hot and cold food) and I am beginning to think that the machine does not do the job.
We had a history of quoting "Food Safety and Hygiene England 2003" as a reference. However, I couldn't find the source online. I need to verify the temperature that we need to achieved.
Thanks.
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1 Thank
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