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growth. Bacteria multiply fastest between +8 and +68 °C (46 and 154 °F). By reducing the temperature of cooked food from +70 to +3 °C (158 to 37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly
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Regulation (EC) No 853/2004 of the
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Regulation (EC) No 852/2004 of the
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Use of blast chillers is prescribed for the restaurants of the
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article about preparation methods for food and drink is a
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