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        Safety Tips

        Use these safety tips to avoid the yellow flag at your game day party.

        • Always wash your hands BEFORE starting to prepare food and in between tasks. Handwashing is critical to preparing safe food. 
        • Plan ahead and thaw frozen food in the refrigerator. For every 5 pounds (2kg 270g) of large frozen food, allow 24 hours of refrigerator thawing time. Place the food in a tray or container deep enough to collect any draining fluids to prevent contamination of other foods in your refrigerator. 
        • Cook your raw meat products to the minimum internal temperatures as stated on the product packaging.
        Poultry (all forms)
        Stuffing and stuffed products
        Raw animal proteins (all parts) cooked in a microwave

         165°F (74°C) for 15 seconds
        Ground, shaved, injected or tenderized raw meats (beef, pork, lamb, wild game).
        Can included brined ham and flavor-injected roasts
        Commercially raised game animals (all forms)

         160°F (71°C)
        Pork, beef, veal, lamb roasts intended for hot holding

         145°F (63°C) for 4 minutes
         Whole, intact cuts of pork, beef, veal, lamb (such as steaks or chops),
        fish, and shellfish intended for hot holding
         145°F (63°C) for 15 seconds

        • Keep it clean! It is important to thoroughly clean kitchen counters, cutting boards, utensils to prevent cross contamination.
        • Leftovers must be cooled to below 70°F (21°C) within 2 hours, and then to 41°F (5°C) or below within 4 hours.
        • Stay in the kitchen when you are frying, grilling, or broiling food. If you must leave the kitchen, turn off the stove.
        • Keep anything that can catch fire - pot holders, oven mitts, wooden utensils, food packaging - away from your stove top.