Important Food Safety & Recalls
Please find these and other important Food Safety news at http://www.fsis.usda.gov/. Please feel free to pass along to others.
Nov 23, 2018
Nov 20, 2018
Nov 19, 2018
Nov 17, 2018
Nov 15, 2018
HOLIDAY SAFETY TIPS
The Two-Hour Rule
Foods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.
Keep Hot Foods HOT And Cold Foods COLD
Hot foods should be held at 140 °F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40 °F or colder. Keep foods cold by nesting dishes in bowls of ice. Otherwise, use small serving trays and replace them.
If you are cooking foods ahead of time for your party, be sure to cook foods thoroughly to safe minimum internal temperatures.
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For personal preference, you may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
"Danger Zone" (40 °F - 140 °F)
Leaving food too long in the temperature "danger zone" causes foodborne bacteria to grow to levels that can cause illness.