The document discusses safe food handling and cooking temperatures. It states that raw meat and poultry can contain harmful bacteria which can cause food poisoning if undercooked. It recommends thoroughly rinsing food in cold water before cooking and using a food thermometer to ensure food reaches the proper internal temperature to destroy most bacteria. A table is provided with recommended minimum internal cooking temperatures for different types of food such as poultry, ground beef, eggs and meat. It also discusses proper hot and cold holding temperatures to prevent bacterial growth.

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.