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Post by Will on May 24, 2017 11:10:17 GMT -8
Making sure the food is always in the right temperature zones. It can be hard to check thermometers on more hectic days and you don't always know how long the food will sit in the room before the kids eat.
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Post by Gale Coleman on Jun 3, 2017 6:28:31 GMT -8
Meat and poultry can carry E. coli, Salmonella, Campylobacter, Toxoplasmosis, Trichinella spiralis, and Listeria. Fish and seafood can carry hepatitis A, and other bacteria. But the correct end point temperature will destroy disease causing bacteria and the only way to know if meat is thoroughly cooked is to take the temperature of the meats. For steaks and roasts: beef, veal, and lamb 145 degrees F, for ground pork, beef, veal, and lamb 160 degrees F, for whole poultry where you would take measurement in thigh it would be 165 degrees F, and for fish it is should be about 145 degrees F.
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