Reconditioning Food

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Reconditioning Food

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When the temperature of hot food falls into the Temperature Danger Zone (TDZ), sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will NOT work. How much time can food spend in the Temperature Danger Zone (TDZ) and still be reconditioned?

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What is reconditioning food?

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When food is restored to a safe condition by reheating it, what is this called?