4. • Raw meat and poultry can contain harmful
bacteria that can cause food poisoning.
• Undercooking meat, poultry and other
foods can be very dangerous.
• Fortunately, these harmful microorganisms
can be destroyed by cooking food at the
correct temperature.

5. •Before cooking, rinse all food items thoroughly in
cold water and drain well..
• Use a clean thermometer that
measures the internal temperature
of the food to determine when it is
properly cooked

6. • HOT TEMPERATURE
• hot food should
be held hot 140°F
above.

7. Most foods if cooked
submerged in liquid will
cook at a simmer, to
prevent the breaking
down of proteins and
starches which will alter
the taste and texture of
the food.
Temp. 212°F - 100 °C

8. • Cooking temperature destroy most bacteria.
Time require to kill bacteria decreases as
temperature is increased.
• Whole poultry
• Poultry breast
180°F - 82 °C
170°F - 77 °C

9. • Stuffing, ground beef
•most harmful bacteria killed when cooked to this
temperature.
•leftover
•must be reheated to 165°F for at least
15 seconds with in 2 hours, and should
be reheated once.
165°F – 73.9 °C

10. •Hot holding
165°F – 73.9 °C

11. • Meat (medium)
•Egg dishes
•Pork and
ground meat
160°F – 71°C

12. •Lamb•Veal
•Beef steak
•Roast
•warming temperature prevents growth
but allow survival of some bacteria.
145°F – 62.8°C

13. •Danger zone
•hazardous level of
temperature
•Not safe to eat food on
this temperature level.
• they might contain the
types of food-poisoning
bacteria/ microorganism
that need to multiply to
large numbers to cause
food poisoning;

14. Cold Temperature
•always remember;
Keep cold food Cold.

15. •Refrigerator temperature •Freezer temperature
•Permit slow growth
of some spoilage
bacteria.
•Some bacteria survive,
but no growth occurs
•for safety’s sake, your
temperature should be 0°F
•Potential hazardous foods must be stored at cold
temperature.
•Must be cooled or insulate facilities/provide
storage.