Maintain cold foods at 41Â°F or below. Frozen foods must remain frozen. Go to > top. Hot holding foods. Maintain hot foods at 140Â°F or above. Properly cooked roasts may be held at 130Â°F or above. Go to > top. Reheating foods. Food made in-house and reheated for hot holding must reach an internal temperature of at least 165Â°F for 15 seconds. Food made in a food processing plant, opened in the food establishment, and reheated for hot holding must reach a temperature of 140Â°F. Reheat foods rapidly, within two hours.
Medical Director Responsibilities. As long-term care clinics' leaders, medical directors recruit and manage physicians, nurses, caregivers and various non-medical personnel. Along with senior management, they examine and coordinate various practice activities to guarantee the medical quality of the facility.
The medical director of a laboratory is usually a pathologist. Pathologists might also oversee blood banks to ensure that blood products are correctly managed and safe for administration. pathologist interprets the results of these tests to determine if a disease is present and how serious or advanced it might be. In addition to laboratory examinations, some pathologists perform autopsies, or post mortems, which can contribute valuable information about the cause of death and other medical conditions.