Hi,boys and girls, do you know that all raw meat, poultry and shellfish are contaminated with bacteria some of which may cause food poisoning; therefore these foods require careful handling and proper cooking to guarantee their safety. Temperature control is the key to safe handling. Shellfish should never be allowed to stand at room temperature for more than two hours. Bacteria that cause food spoilage or illness, or both, multiply rapidly at room temperature. Refrigerator temperatures of 40° F or less significantly slow the growth of spoilage bacteria and stop the growth of food poisoning bacteria.  |
Unit 4 Lesson 1 Interesting Fact
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