Five 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
- 165°F - Poultry (chicken, turkey, duck)
- 155°F - Hamburger (All ground red meats)
- 145°F - Whole muscle cuts of pork, beef, lamb and seafood
Keep Hot Foods Hot and Cold Foods Cold!
- Hot Food = 135°F or above
- Cold Food = 41°F or less
- Keep Foods out of the Danger Zone = 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
Reheat all foods (leftovers) to 165°F in 1 hour
- Sanitize utensils & cutting boards with bleach water (1 teaspoon bleach per 1 gallon water)
- Wash your hands!