StateFoodSafety Resources

Most people know that cooking food is an important step in food safety. But what about cooling food? Cooling gets less attention than cooking, but it can be every bit as important. The FDA has specific regulations for cooling food safely. These regulations are often called the two-stage cooling process since they’re usually taught to […]

When reheating food that will be hot-held, you have to be especially careful, as bacteria may have had a chance to accumulate on the food. For this reason, independent of the type of food involved, reheat food to a minimum internal temperature of 165 degrees Fahrenheit, or 74 degrees Celsius. Use the image below as […]

Why proper cooking temperatures are important Have you ever forgotten about meat you purchased from the grocery store? When you discover it later, it’s most likely because of the smell, which isn’t too pleasant. Like all TCS foods, if meat isn’t cooked to the proper temperature, not all foodborne pathogens may be killed. Some may […]

Use this poster to give your employees a visual reminder of the proper cooking times and temperatures for these different foods. Download Image: Internal Cooking Temperatures

Items or pathogens that can contaminate food are called food hazards. Spend some time reviewing these different types of hazards in order to prevent contamination. Click below to view the entire Food Hazards Chart. Download Image: Food Hazards Chart