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NI Discussion....

February 27, 2017

Taken from a recent dietary forum....

 

I am in survey currently. We are being questioned about temperatures because
 we had a holding temp for fish of 138 degrees (our P&P is above 135 degrees).
 By the time the fish reached the unit it was temped at 128 degrees.  We
unfortunately did have a resident complain the food was cold.  Is there any
 reference or resource I can pull out to reference that there is not a
regulation as to service temp and only one resident complained it was not
hot enough?

Any resources/references to use? Do I have any leg to stand on to fight a
deficiency?

 

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