Think Food Safety As You Celebrate!

The desire to go out to dinner increases during times of celebration, such as Mother’s Day.  This increase in dining contributes to an increase in the potential for foodborne illness.  As food workers try to serve the increased volume of customers, there is a temptation to cut corners in order to keep things moving faster.  Please take some time to review Tips for Time and Temperature Control (TCS) Foods provided online by Gordon Foods as a quick reminder of key food safety principles to keep in mind, whether preparing in a restaurant or at home.

Hope you have a happy–and safe–Mother’s Day.

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WHAT’S THAT TEMPERATURE?

by Parish Divinity, EHS

As the holiday season approaches and new menu items start appearing, emphasis is again placed on the proper cooking of foods.  Time and temperature control for safety foods that require cooking are considered “cooked” only after they have been heated to the minimum cook temperatures designated for the particular food item.  This minimum cook temperature must be reached in order to kill harmful bacteria such as Salmonella and E. coli 0157.  Color and texture alone won’t tell you whether your food is done. Instead, use a food thermometer to be verify the food’s internal temperature.   When checking the temperature of food, always check the temperature in at least two locations, and at least one of those temperatures should be measured in the thickest part of the food (if applicable).

Test your knowledge by taking this short Minimum Internal Cooking Temperatures Quiz provided by ServSafe.