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      Safety Tips

      Use these safety tips to avoid the yellow flag at your game day party.

      • Always wash your hands BEFORE starting to prepare food and in between tasks. Handwashing is critical to preparing safe food. 
      • Plan ahead and thaw frozen food in the refrigerator. For every 5 pounds (2kg 270g) of large frozen food, allow 24 hours of refrigerator thawing time. Place the food in a tray or container deep enough to collect any draining fluids to prevent contamination of other foods in your refrigerator. 
      • Cook your raw meat products to the minimum internal temperatures as stated on the product packaging.
      PRODUCT COOKING  U.S. MINIMUM INTERNAL TEMPERATURES 
      Poultry (all forms)
      Stuffing and stuffed products
      Raw animal proteins (all parts) cooked in a microwave

       165°F (74°C) for 15 seconds
      Ground, shaved, injected or tenderized raw meats (beef, pork, lamb, wild game).
      Can included brined ham and flavor-injected roasts
      Commercially raised game animals (all forms)

       160°F (71°C)
      Pork, beef, veal, lamb roasts intended for hot holding

       145°F (63°C) for 4 minutes
       Whole, intact cuts of pork, beef, veal, lamb (such as steaks or chops),
      fish, and shellfish intended for hot holding
       145°F (63°C) for 15 seconds

      • Keep it clean! It is important to thoroughly clean kitchen counters, cutting boards, utensils to prevent cross contamination.
      • Leftovers must be cooled to below 70°F (21°C) within 2 hours, and then to 41°F (5°C) or below within 4 hours.
      • Stay in the kitchen when you are frying, grilling, or broiling food. If you must leave the kitchen, turn off the stove.
      • Keep anything that can catch fire - pot holders, oven mitts, wooden utensils, food packaging - away from your stove top.




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