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10/21/2010

- 4.20 - 2 min

Food Safety is Serious Business, Fool


Careful management of temperatures is an important way to control bacteria. You should always use a food thermometer to check temperatures.


- Turkey must be kept frozen (0F or lower) or refrigerated (35 to 40F) until used. Keep raw as well as cooked turkey products out of the 41 to 135F bacterial growth danger zone.

- Never let raw or cooked turkey stand at room temperature or in a warm oven at less than 200F or in a holding device at less than 135F.

- Cook raw turkey to an internal temperature of 165F to 170F in the deepest part of the breast, or 165F to 180F in the thigh of a whole bird. Insert the food thermometer into the deepest part of the muscle, being sure not to touch the bones.

- Turkey products that are purchased fully cooked and are served hot, such as boneless roasts and rolls, should be reheated to an internal temperature of 140F.

- Turkey that is cooked and chilled in your operation must be reheated to an internal temperature of 165F before serving or kept cold at 41F or lower if it is to be served cold.

- Cook turkey progressively, in batches, so it can be served as soon as possible.

- Slice and hold only the amount that will be served within a 20-to 30-minute period.


From our friends at SEFA


Categories: Articles  


Published by:

REW Editor
gustavo.pirela@rewonline.com





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