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.