Title
Document Type
Other
Publication Date
1-1-2010
Series Number
ESS 1527
Pages
2
Description
Careful food handling limits the ability of bacteria to grow and reproduce in food and therefore to cause food-borne illness. Keep potentially hazardous foods (such as meat, dairy, and cooked foods) out of the temperature danger zone (40˚F – 140˚F). Refrigerator temperatures should be 40˚F or less. Freezer temperatures should be 0˚F or less.
Publisher
SDSU Cooperative Extension Service
Type
text
Recommended Citation
Extension Service, Cooperative, "Safe Food Handling" (2010). SDSU Extension Special Series. 30.
https://openprairie.sdstate.edu/extension_ss/30
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