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    • Cooking - Storing and Handling Ground Poultry
    Ground poultry and ground poultry dishes should always be cooked to 165° F internal temperature, leftovers should also be reheated to 165° F or until hot and steaming. Always wash hands, utensils, counters, cuttings boards and sink with soap and hot water to prevent cross-contamination of cooked food with raw products.

    For safe storage times of ground poultry, watch for the chart tomorrow.

    Great to have you here.
    Suzie

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    Bye for today.
    Suzie
    Posted: Monday 23rd 12:55 AM
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