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Potentially hazardous food must be 41 degrees or lower or 140 degrees or higher during storage, trasportation, and service. Potentially hazardous foods are milk or milk products, eggs, meat, poultry, fish, shellfish, baked or boiled potatoes, soy-protein foods, cooked rice and cooked beans, separately or as an ingredient in a product - such as meat chili or potato salad.
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