Food Safety

Thawing…Cooking…Holding…Cooling…

It is that time of year where the cookouts, picnics, and holiday parties happen and it is always a good idea to remind yourself that food born illnesses could be lurking in your potato salad. Here are some refreshers on how to keep your food free from disease….

Proper Methods of Thawing Foods
• Placing food in refrigerator at 41 degrees F or lower until thawed.
• Placing food under potable running water that is 70 degrees F or lower.
• Placing food in the microwave only if food will be cooked immediately.

Two-Stage Method to Cool Food Safely
• Cool hot food from 135 degrees F to 70 degrees F within two hours
• Cool the same food from 70 degrees F to 41 degrees F or lower within an additional four hours

Proper Minimum Internal Cooking Temperatures
Poultry – 165 degrees F for 15 seconds
Ground Meats – 155 degrees F for 15 seconds
Pork & Beef – 145 degrees F for 15 seconds
Roasts – 145 degrees F for 2.5 minutes
Fish – 145 degrees F for 15 seconds
Cooking in a microwave – 165 degrees for 15 seconds
Reheating/Leftovers – 165 degrees F for 15 seconds

Proper Holding Temperatures
Hot foods must be held at 140 degrees F or higher.
Cold foods must be held at 41 degrees F or lower