What are the Correct Food Temperatures?
Most foodborne illness is caused by bacteria that multiply rapidly at temperatures between 60 degrees and 125 degrees Fahrenheit. To control any bacteria that may be present, it is important to maintain the internal temperature of cooked foods that will be served hot at 140 degrees Fahrenheit or above, and to maintain the internal temperature of foods that will be served cold at 45 degrees Fahrenheit or below. Here is the helpful “temperature guidelines” document. What is Cross-Contamination? Cross contamination is when you are cutting raw foods and cooked or read-to-server foods on the same cutting board without sanitizing between changed use; use of slicers, graters, choppers and grinders for more than one food product without cleaning between use; same for cook’s knives. Click here for the document “FSE Water Emergency”, if you are a food service establishment and have a water emergency. Here is an additional document on important information regarding “Juice Safety”. What is Improp
