Week 3-Question 3-Beth Wood

Question 3: List two new things you have learned and shared with others from the food safety trainings. The danger zone of 40-140, the importance of food thermometers and how to correctly use them to obtain the most accurate temperature to insure foods have been fully cooked to the correct temperature. Reheating temperature of 165. Skip the food at tailgate parties, and any place that you do not know how long it has been out. Be wary of the restaurant “grades” from food inspectors, they cannot possible check every eating establishment on a monthly bases, some of those ratings could be three months or more old.