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Food Safety Facts

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!!!


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