Cooked and refrigerated food prepared for immediate service to one consumer's order may be served at any temperature. TCS food cooked, cooled and reheated for hot holding reaches 74°C (165°F) for 15 seconds in all parts (P), or 74°C in a microwave with stirring, covering and 2 minutes standing (P); commercially processed and packaged ready-to-eat TCS food from an inspected plant reaches at least 57°C (135°F) (P). Reheating is rapid, with no more than 2 hours between 5°C (41°F) and the target (P). Unsliced roast portions may be reheated using the roast cooking parameters.
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.