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Unformatted text preview: touching raw meat wash your hands with warm water, make sure to get under the nails and between the fingers, cook your meat well to kill bacteria. Beef, veal and lamb should be cook to at least 145 F-160 F in the center. Chicken and other poultry should be cooked to at least 165 F in the center . Clean surfaces, utensils and bowls that have been touched by raw meat and eggs before anything else touch it. Soap and hot water work just fine for this. Wash fruits and vegetables well with water and a vegetable brush. http://www.fooddrink-magazine.com/content/view/372/...
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This note was uploaded on 04/18/2010 for the course SCI/241 SCI/241 taught by Professor Tierapacklawyer during the Spring '10 term at University of Phoenix.
- Spring '10