|
|
 |
 |
|
| |
|
Food
Handler Certification Program |
|
| |
|
 |
 |
-
make sure all hazardous food is cooked and reheated to an internal temperature as listed below
Check internal temperatures with a probe thermometer.
| Hazardous Food Item |
Cooking °C (°F) for 15 seconds |
Reheating °C (°F) for 15 seconds |
| Poultry: Whole |
82 (180) |
74 (165) |
Poultry:
- other than whole poultry
- all parts of ground poultry
- all parts of ground meats
that contain poultry |
74 (165) |
74 (165) |
| A food mixture containing poultry, egg, meat, fish or another hazardous food |
74 (165) |
74 (165) |
Pork and pork products
All parts of ground meat, other than ground meat that contains poultry |
71 (160) |
71 (160) |
| Fish |
70 (158) |
70 (158) |
- cook hamburger (no poultry) all the way through to an internal temperature of 71°C, making sure the juices run clear and the meat is brown or grey
Ground meat is very dangerous as the pathogens are mixed throughout the
meat mixture in the grinding process. An illness caused by eating improperly
cooked ground meat, commonly known as "hamburger disease," is caused by
E. coli 0157:H7.
|
 |
- make sure poultry is fully cooked. Do not partially cook poultry and finish cooking it at a later time.
Poultry is one of the most common sources of foodborne illness. Assume all poultry is
contaminated with pathogenic bacteria. Salmonella and Campylobacter are the most common
types of pathogenic bacteria associated with poultry.
 |
 |
|
|
