examples: milk, sliced melons, garlic in oil, poultry, meat, fish, sprouts, raw seeds, baked/ broiled potatoes, shell eggs, tofu, cooked rice and beans Cross Contamination- can be avoided through washing hands, washing cook prepping areas, proper storage and handling of raw meats, not contaminating cutting boards Do you know the proper cooking temperature range, danger zone or time? Danger Zone (41F- 135F) 145*F (beef, pork, lamb, veal, fish, eggs) 155*F (ground beef) 165*F (Poultry and leftovers)…
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