5 Most Common Causes of Foodborne Illness
Holding foods at improper temperature
Poor Personal Hygiene
Contaminated Equipment
Inadequate Cooking
Food from unsafe sources
Important Cooking Temperatures
Poultry (chicken, turkey, duck) - 165°F
Hamburger (All ground red meats) - 155°F
Whole muscle cuts of pork, beef, lamb and seafood - 145°
Keep Hot Foods Hot and Cold Foods Cold!
Hot Food = 140°F or above
Cold Food = 41°F or less
Keep Foods out of the Dangerzone = 41 - 140°F
Cool Foods Quicky
Put food in refrigerator immediately!
Do Not cool food "on the counter" at room temperature
Foods must reach 41°F within 4 hours
Reheating Foods
Reheat all foods (leftovers) to 165°F in 1 hour
Sanitize utensils & cutting boards with bleach water = (1 tsp/1 gallon water)
Wash Your Hands!!!