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Sagot :
Final answer:
The critical control point for handling beef stew is holding the stew at the proper temperature to prevent bacterial growth and ensure food safety.
Explanation:
The critical control point for handling beef stew is holding the cooked stew at the proper temperature. This is crucial to prevent bacterial growth and ensure food safety.
It is recommended to keep hot foods like stew at a temperature of 140°F or above and cold foods at 40°F or lower to prevent foodborne illnesses.
Using a thermometer to verify that the stew reaches a temperature high enough to kill bacteria is a good practice.
Learn more about food safety here:
https://brainly.com/question/51162545
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