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Transcript of Safe Minimum I inimum Internal TTempemperatures d Safe ... · When preparing food for large groups,...
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.Chill food promptly
.Use a food thermometer
containers on the bottom.meat, seafood, and poultry in sealed
When storing, place raw place cooked food on a plate that held for fresh produce and raw meat. Never
Use separate cutting boards
. Scrub the backs of hands, latherRub hands together to make a
and throughout food preparation. and clean, running water before
ash hands frequently with soap W
o ash Y Your W
. Scrub the backs of hands, Rub hands together to make a
and throughout food preparation. and clean, running water before
ash hands frequently with soap
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clean paper towel or use hand dryer. Dry hands using a running water
Rinse hands well under clean,
from beginning to end twice. Hum the “Happy Birthday” songleast 20 seconds. Need a timer?Continue rubbing hands for at
.clean paper towel or use hand dryer. Dry hands using a
Rinse hands well under clean,
from beginning to end twice. Hum the “Happy Birthday” songleast 20 seconds. Need a timer?Continue rubbing hands for at
clean paper towel or use hand dryer
clean paper towel or use hand dryer
workers should consult their state or local food code, or health department.intended for processing, institutional, or foodservice preparation. Foodservice
These temperatures are recommended for consumer cooking. e:otN
workers should consult their state or local food code, or health department.intended for processing, institutional, or foodservice preparation. Foodservice
They are not These temperatures are recommended for consumer cooking.
ot intended for processing, institutional, or foodservice preparation. Foodservice
e no
Division Of Environmental Health
Phone: (740) 454-9741
Fax: (740) 455-6726
www.zmchd.org
Zanesville -
Muskingum
County
Cooking for Groups and Outdoor EventsWhether preparing food for a family reunion or a community gathering, people who are great cooks at home don’t necessarily know how to safely prepare and store large quantities of food for large groups. Food that is mishandled can cause foodborne illness. However, by following some simple steps, volunteer cooks can make the event safe and successful!
Plan AheadMake sure the location meets your needs. When preparing food for large groups, be sure you have enough oven, stovetop, refrigerator, freezer, and counter space.
Store and Prepare Food SafelyRefrigerate or freeze perishable food within two hours of shopping or preparing; one hour when the temperature is above 90°F. Find separate preparation areas in the workspace for raw and cooked food. Never place cooked food back on the same plate or cutting board that held raw food.
Cook Food to Safe TemperaturesUse a food thermometer to check the internal temperature of meat, poultry, casseroles, and other food. Check the temperature in several places to be sure food is cooked to a safe minimum temperature. It’s the only way to tell if harmful bacteria are destroyed.
Chill Cooked Foods QuicklyRefrigerate foods quickly because cold temperatures limit the growth of harmful germs. Divide large amounts of food into shallow (2” - 4” deep) containers. Pack ice around food containers to rapidly cool hot foods. Don’t over pack refrigerators or coolers to allow air to circulate properly.
Transport Food SafelyKeep hot food at or above 140°F. Wrap well and place in an insulated container. Keep cold food at or below 40°F.
Place in a cooler with a cold source such as ice or frozen gel packs.
Some content adapted from www.BeFoodSafe.gov
Reheat Food ProperlyFood must be hot and steamy for serving. Use the stove, oven, or microwave to reheat foods to 165°F. Bring sauces, soups, and gravies to a boil. Use a thermometer to check temperatures.
Keep Food Out of the Danger Zone (40°F - 140°F)
Keep hot food at or above 140°F. Place cooked food inchafingdishes, warming trays or slow cookers. Keep cold food at or below 40°F. Place food in containers on ice.
When in Doubt, Throw it OutDiscard food left out at room temperature for more than two hours, one hour when the temperature is above 90°F. Place leftovers in shallow containers. Refrigerate or freeze food immediately.
Be Food Safe!
