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Los alimentos de alto peligro deben cocinarse de manera que el centro alcance los 75 grados o más. La comida caliente debe mantenerse a 60ºC o más caliente. Los productos alimentarios entre 5°C y 60°C están en
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Si vas a proceder al recalentamiento de alimentos, estos deben recalentarse a 75ºC en el plazo de una hora. No se debe recalentar el alimento al baño maría, ya que no es suficientemente rápido. Es recomendable
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