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Food on the line should be reiced regularly, typically every 2 to 4 hours, depending on the type of food and the ambient temperature. It's essential to monitor the temperature to ensure it stays at safe levels, ideally below 40°F (4°C), to prevent bacterial growth. Additionally, any food that has been out for longer than 4 hours should be discarded to ensure food safety. Regular checks and timely re-icing help maintain food quality and safety.

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1mo ago

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