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Food Safety for Chicken
Raw chicken and poultry may contain harmful bacteria and washing it does not remove the bacteria. This bacteria can also be spread to other items and food - if proper procedures are not followed. The only way to kill bacteria on chicken is by cooking it to a safe internal temperature - as measured by a food thermometer.
Grilling and BBQ Food Safety
Summer months brings out everyone's barbecue grills. But, in warmer temperatures - additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.
Food Safety for Grilling Parties
Summer's almost over and it's time to plan for one last long weekend party. But remember, it's still warm - so that presents increased food safety dangers. Savor the end of summer with good food and friends - and not a foodborne illness.
Food Safety for Pork
Pork requires the safe preparation, cooking temperature, and proper storage of leftovers in order to prevent food illness. The USDA recommends cooking pork to a minimum cooking temperature of 145°F - as measured with a food thermometer - in order to kill any pathogens.
Safe Cooling of Food
TCS (Time/Temperature Control for Safety) food is a high risk food that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower - within 6 hours.