According to the Centers for Disease Control and Prevention (CDC), there are 48 million instances of foodborne illness each year in the U.S.

The Food Code says that they can be ±3°, but how many of your staff members remember this?

Reheating is fundamental because it significantly reduces waste, while also cutting down on the daily preparation needs. Is your team using proper reheating methods?

Did you know that the reheat temperature is sometimes higher than the original cooking temperature?

What are your reasonable efforts?