Safe Food Handling #1
Dave Bolin (davebolin@WORLDNET.ATT.NET)
Thu, 23 Apr 1998 15:16:11 -0500
In response to the questions on food handling here are some federal guidlines
on the subject. If the formating does not come through, E-mail me and I will
send it to you as an attachment.
Keep in mind, in general, perishible food products should not be out of
refigeration ( above 40F ) for more than 4 hours. That includes cumulative time
it takes for the trip home from the store, prep to cook, cooking time, time on
the table after cooking and time it takes to cool back to 40 F in the cooler /
fridg. Micro creepy crawlies can grow to toxic levels after 4 hours. Cooking
does not kill all the germs it just slows them down. Freezing also doesn't kill
em, it just slows em down. Ever wonder how cold your Troop coolers really are?
Don't cross contaminate the food prep surface, utensils, or food itself when you
serve, store, or transport it. Have the boys wash hands more than once as they
prepare the meal. Watch where they scratch as their working with your food!
More than once bad hygiene has caused big problems.
Here are some internal cooking temps and times, keep in mind the time listed is
the time the food must be held at that temp. in order to safely serve it.
Individual eggs 145 F 15 seconds
Fish, seafood, beef,
veal, or lamb, thats not
Pork, game annimals, 155 F 15 seconds
Eggs in multi-serving
Beef roasts and 145 F 3 minutes
Hamburger, field dressed 165 F 15 seconds
wild game, poultry,
anything with stuffing in it,
All reheated foods 165 F 15 seconds
Any food cooked in a microwave needs to be heated to 25 degrees F above the the
The information came from the Applied Food Service Sanitation book.
Cubmaster / Scoutmaster #152
Sauk Village Il.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City