All cooked leftovers should be heated before serving. Remember
that staphylococcus enterotoxin already formed in the food is known to be toxic after
boiling for 30 minutes.
Certain types of foods, such as macaroni pie or casserole and
mashed or creamed potatoes, should not be saved under any condition, as heat--even
at high cooking temperatures--does not penetrate to the center of the large food mass,
despite many hours of heating in an oven.
(2) Poultry and meats. Poultry, stuffings, and stuffed meats should be
heated throughout to a minimum temperature of 160 F, with no interruption of the initial
cooking process.
Poultry. Poultry should not be stuffed; dressings should be cooked
separately.
Pork and pork products. Pork and pork products, which have not
been especially treated to destroy trichinae, should be cooked thoroughly to heat all
parts of the meat to at least 150 F.
(3) Sandwiches. Bacteria, particularly staphylococci, thrive in sandwiches.
Sandwich filling should remain in the incubation temperature range
50 to 130 F no longer than necessary.
Moist bread is especially susceptible to bacteria; hence, bread
should never be moistened when making sandwiches.
Sandwich fillers such as ham, smoked or cured tongue, fried eggs,
fish cooked or cured, sausage, and other perishables should be freshly prepared from
materials that have been exposed to the incubation temperature but a few minutes.
(4) Perishable food. All potentially hazardous food should be protected from
exposure to incubation range of temperatures for as short a time as possible.
If served hot from steam tables, it must be kept at 140 F or above.
refrigerated, the sum of the time intervals between refrigeration
periods should be held to a minimum.
(5) Custards and puddings. All custards and puddings, and all foods with
sweet, creamy fillings, including clairs and cream puffs, are susceptible to bacterial
growth.
They should always be covered while cooling after cooking.
MD0152
2-29
Previous Page
