Airman 1st Class Dominique Allen, 22nd Force Support Squadron Services journeyman shift leader, adjusts the temperature for white rice in the dining facility, Feb. 9, 2010, at McConnell Air Force Base, Kan. All DFAC food is required to be kept at 145 degrees to maintain health code standards. (U.S. Air Force photo/Staff Sgt. Anthony Mejia)
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