Did you know temperature abuse of hazardous food, like meat and dairy, is the number one cause of food poisoning? 

The most important temperature of all is the internal temperature of hazardous food. 

Only a probe thermometer can check the internal temperature of food so be sure to have one.

Thawing

DO NOT thaw hazardous food on the counter. 

Thaw:

• in the fridge
• in the microwave
• under cold running water

NOTE:  DO NOT leave food on the counter to cool after cooking.

• serve immediately
• cool in fridge, or hot-hold 

 Hazardous food left at room temperature on the counter for more than 2 hours should be thrown away.