I had left a post someplace, and can't find it. So I will start a fresh one. Maybe someone would consider it a sticky as this is very important.
One of the biggest factors in foodborne-illness outbreaks is time-temperature abuse. Disease-causing bacteria microorganisms grow and multiply at temperatures between 41 degrees F and 135 degrees F. Whenever food is held in the temperature danger range, it is being abused.
Common opportunities for time-temperature abuse throughout the flow of food include:
-- Not cooking food to its required minimum internal temperature
-- Not cooling food properly
-- Failing to reheat food to 165 degrees F for fifteen seconds within two hours
-- Failing to hold food at a minimum internal temperature of 135 defrees F or higher or 41 degrees F or lower
I have more on specific temps for different meats and will make more posts to this one. I want to keep them short so as to not loose interest.
Please bare with me as there will be several.