So what temperatures do meat need to be cooked at and how hot do they have to be served atand the temperatures for a refrigerateralso how long wash hands i always say longer than nescesary thanks.
You will have to pay for the course to get your food handling license, but- for your hands its 20 seconds you should be able to sing happy birthday 2 times fully before you are completed washing your hands Meat Internal TempCentigrade Fresh ground beef, veal, lamb, pork 160°F 71°C Beef, veal, lamb roasts, steaks, chops: medium rare 145°F 63°C Beef, veal, lamb roasts, steaks, chops: medium 160°F 71°C Beef, veal, lamb roasts, steaks, chops: well done 170°F 77°C Fresh pork roasts, steaks, chops: medium 160°F 71°C Fresh pork roasts, steaks, chops: well done 170°F 77°C Ham: cooked before eating 160°F 71°C Ham: fully cooked, to reheat 140°F 60°C Ground chicken/turkey 165° F 74°C Whole chicken/turkey 180° F 82°C Poultry breasts, roasts 170° F 77°C 14Maintain temperature at 0°F for best food quality15Use freezer wrap, freezer bags, or aluminum foil over commercial wrap for freezer package16If the freezer fails, keep door closedFood can stay frozen for a couple days if the freezer is fullRefreeze meat or poultry still containing ice crystalsDiscard any food that is above 40°FIf freezer compartment of your refrigerator fails, keep door closed and find other cold storage within two hours, or cook and serve foodWash I would seriously suggest that you go in for that class there is alot you probaly dont know about it, plus you have to have a thermometer, in each refridgerator you have that is in a certain areaand much much more
