Hazard Analysis of Critical Control Points (HACCP) Flow Chart Facility: _ Menu Items: Prime Rib Prime Rib received fresh from Meat seasoned and Cooked to Roast cooled in walk-in. Cover Sysco at 41ºF or below. rare to approximately 130ºF for vented to allow proper cooling. 121 minutes. Served Reheat to 135ºF or above to order. *Can be cooked less with consumer advisory and asterick on item.
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