Chief Emerson DFAC team keeps it clean
U.S. Air Force Senior Airman Matthew Davenport, 20th Force Support Squadron food service specialist, performs a temperature check on the food at the Chief Emerson dining facility, Shaw Air Force Base, S.C., March 6, 2013. Once cooked, all beef and poultry must be kept at a temperature of at least 165 degrees and fish can be kept at 155 degrees. Vegetables and starchy foods cannot be less than 140 degrees. (U.S. Air Force photo by Airman 1st Class Nicole Sikorski/Released)
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Airman st Class Nicole SikorskiReleased
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