food safety information

SAFE FOOD PRACTICES

COLD HOLDING:

• Refrigerated food to 41° F or below
  *except potentially hazardous vacuum packaged foods to 38° F or below
• Frozen food to 10° F or below

COOKING TEMPERATURES:

Use a metal stem thermometer to check for the following minimum internal temperatures.

• 165° F - Poultry, food containing poultry, stuffed meats, stuffing containing meats and casseroles.
• 155° F - Ground, fabricated or restructured meats.
• 145° F - Eggs, Fish, Lamb, Pork.
• 140° F - All other potentially hazardous foods.

COOLING:

• When you cook ahead or have leftovers, divide large portions of food into small, shallow containers and put them in the refrigerator uncovered.
• Don’t cover foods in the refrigerator until they have cooled to 41°F or below.
• Don’t cool on the kitchen counter.

reheating:

Potentially hazardous food that has been cooked and then cooled must be rapidly reheated to 165° F or more within 2 hours (before serving or hot holding). Pre-cooked foods that have been prepared in USDA or FDA inspected plants shall be reheated to 140° F or more within 1 hour.