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(A) Except during preparation, cooking, or cooling, or when time is used as the public health control potentially hazardous food shall be maintained at: 1. 135 F or above, except that roasts properly cooked and cooled may be held at a temperature of 130 F; or 2. 41 F or less. (B) Eggs that have not been treated to destroy Salmonellae shall be stored in refrigeration.
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