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Cooking for Groups:A Volunteer's Guide to Food Safety

Cooking for Groups:A Volunteer's Guide to Food Safety

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Published by woodstockwoody
If you're planning to serve food to a large group, this one might provide some good ideas.
If you're planning to serve food to a large group, this one might provide some good ideas.

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Categories:Types, Recipes/Menus
Published by: woodstockwoody on Aug 19, 2011
Copyright:Attribution Non-commercial

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10/15/2012

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Cookingfor Groups
A Volunteer’s Guide to Food Safety
United States Department of AgricultureFood Safety and Inspection Service
 
United States Department of Agriculture
The U.S.Department ofAgriculture (USDA) prohibitsdiscrimination in all its programs and activities on the basisofrace,color,national origin,sex,religion,age,disability,political beliefs,sexual orientation,or marital or family status.(Not all prohibited bases apply to all programs.)Persons with disabilities who require alternative means forcommunication ofprogram information (Braille,largeprint,audiotape,etc.) should contact USDA’s TARGETCenter at (202) 720-2600 (voice and TDD).To file a complaint ofdiscrimination,write USDA,Director,Office ofCivil Rights,Room 326-W,Whitten Building,1400Independence Avenue,SW,Washington,D.C.20250-9410or call (202) 720-5964 (voice and TDD).USDA is an equalopportunity provider and employer.March 2001
 
1
Contents
Introduction
3
Foodborne Illness:What You Need To Know
4
What Is Foodborne Illness?
4
How Bacteria Get in Food
5
In Case ofSuspected Foodborne Illness
5
Fight BAC!
TM
6
When You Plan
7
When You Shop
7
When You Store Food
8
When You Prepare Food
9
When You Cook
12
Internal Cooking Temperatures
14
Danger Zone
18
When You Chill Food
19
When You Transport Food
20
When You Reheat Food
21
When You Keep Food Hot
22
When You Keep Food Cold
23
When You Serve Food
24
Keep It Cold
24
Keep It Hot
25
When You Finish Up
26
Cold Storage Chart
27
Foods Purchased Refrigerated
32
Shelf-Stable Storage Chart
35
Additional Resources
36

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