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    Food Safety Training Copy 2

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    Bacteria grows rapidly in the danger zone between 40-140°F, so perishable foods should be refrigerated at 40°F or below within 2 hours of shopping. To prevent cross-contamination, raw meat and seafood should be wrapped securely. Food should be thawed in the fridge, cold water, or microwave before cooking to the proper internal temperature as measured by a food thermometer.

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    Food Safety Training Copy 2

    Uploaded by

    api-506582863
    120 views1 page
    Bacteria grows rapidly in the danger zone between 40-140°F, so perishable foods should be refrigerated at 40°F or below within 2 hours of shopping. To prevent cross-contamination, raw meat and seafood should be wrapped securely. Food should be thawed in the fridge, cold water, or microwave before cooking to the proper internal temperature as measured by a food thermometer.

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    food safety training copy 2

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    Bacteria grows rapidly in the danger zone between 40-140°F, so perishable foods should be refrigerated at 40°F or below within 2 hours of shopping. To prevent cross-contamination, raw meat and seafood should be wrapped securely. Food should be thawed in the fridge, cold water, or microwave before cooking to the proper internal temperature as measured by a food thermometer.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    120 views1 page

    Food Safety Training Copy 2

    Uploaded by

    api-506582863
    Bacteria grows rapidly in the danger zone between 40-140°F, so perishable foods should be refrigerated at 40°F or below within 2 hours of shopping. To prevent cross-contamination, raw meat and seafood should be wrapped securely. Food should be thawed in the fridge, cold water, or microwave before cooking to the proper internal temperature as measured by a food thermometer.

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    Cook Food Safely At Home

    Bacteria in Freezer: 0°F


    food grow Danger
    140°F

    rapidly in the zone


    40°F
    Fridge: at
    danger zone 40°F or Below

    Storage & Placement of food

    Perishable food should Cook or Freeze within 2 days: Raw meat, poultry, and
    be store in the fridge Fish, poultry, ground meats, & seafood should be in a sealed
    within 2 hours variety meats container or wrapped securely
    [Within 1 hour when Cook or Freeze within 3-5 days: to prevent raw juice from
    the temperature is Beef, Veal, Lab, or Pork contaminating other foods.
    above 90°F]

    Reheating pre-
    3 Thawing methods
    cooked/leftover food
    Move food to the fridge for thawing, Use a food thermometer to ensure
    allow 12-24 hours thawing period. food internal temperature reaches
    *Put raw meat/poultry in a close 165°F.
    container for thawing
    Cover &rotate the food for even
    heating.
    Place food in a leak-proof plastic bag Stir food to ensure heat a
    & submerge in cold tap water. distributed evenly.
    Change water every 30 minutes. Only use microwave save containers,
    Cook immediately after thawing. glass or dishes to reheat food.
    Thawing food, meat and poultry in Frozen food can be reheated in a
    the microwave and cook immediately. saucepan, microwave or in the oven.

    Minimum Internal Temperature

    145°F 165°F 160°F 160°F


    Roast: Beef, pork, veal & Poultry Ground: Beef, pork, Eggs
    lamb steak and chops veal & lamb

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