FEED THE PEOPLE
Please consider the following to prevent Foodborne illness:
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Obtain foods from an approved source.
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Wash hands thoroughly before handling food, single service items and clean equipment and utensils.
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Maintain hot foods at temperatures of 135°F or above
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Maintain cool foods at temperatures of 41°F or below
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Cook Pork or seafood to an internal minimum temperature of 145° for at least 15 seconds
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Cook Beef to an internal minimum temperature of 155°F for at least 15 seconds.
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Cook Chicken and other poultry to a n internal minimum temperature of 165° for at least 15 seconds
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Reheat cooked foods to a minimum temperature of 165° within two hours of hot holding.
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Check food temperatures frequently and probe with a thermometer
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Heat foods quickly and cool foods rapidly
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Keep raw and cooked foods separated
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Use single service articles whenever possible.
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Keep foods covered and protected from dust, dirt, inspects, vermin, and human cross contamination
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Do not store foods directly in contact with ice used for beverages
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Store all food products and equipment at least six inches off the ground.
When in doubt – throw it out. You – the cooks are responsible for proper food handling at this event.