Suzie's Tips ... Delicious Food and Keeping it Safe

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 Interested in Sports? Free Educational resource: href=http://www.6lv.com/sports/>Sports Articles and Athletics Bye for today. Suzie Posted: Monday 23rd May 2005, 12:55 AM

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