Check the temperature of your refrigerator and freezer with an appliance thermometer.Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 ☏). Do not buy food past 'Sell-By,' 'Use-By,' or other expiration dates.Never choose meat or poultry in packaging that is torn or leaking.Purchase refrigerated or frozen items after selecting your nonperishables.Cook-Cook to proper temperatures, checking with a food thermometer.In every step of food preparation, follow the four guidelines to keep food safe: You can't see, smell, or taste harmful bacteria that may cause illness. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. Reheating food for hot HOLDING: Must be reheated to an internal temp of 165☏ for 15 seconds withing 2 hours! Discard if this temp has not been reached within 2 hours.
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