Safety Procedures of Food Prep.
Serve Safe Ch.6
Minimal Internal Cooking Temps.
This temp. contains poultry.
-Whole/ground chicken, turkey or duck.
-Stuffed meat, seafood, pasta.
-Dishes that include previously cooked TCS ingredients
Cooking Partially Cooked Foods
- Cook food immediately after initial cooking
- Freeze or refrigerate the food after cooling
- Heat the food to at least 165 for 15 seconds before selling/serving
- Cool food if it will not be served immediately or held for service