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Food Safety by Mind Map: Food Safety
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Food Safety

Minimum Internal Temps of Cooked Foods

135 Degrees

145 Degrees for 4 Minutes

145 Degrees for 15 Seconds

155 Degrees for 15 Seconds

165 Degrees for 15 Seconds

The Danger Zone

41 Degrees to 135 Degrees but 40-140 to be safe

Holding Food

Hot food needs to be held at 135 degrees or higher

Cold foods need to be held between 32 Degrees and 41 Degrees

Foods should be properly covered

Regularly check temperatures

Storage

Refrigeration

Freezing

FIFO

Labeling

Dry Storage

Preparation and Handling

Fish Preparation and Handling

Meat Preparation and Handling