Beef Recall: Fear when you hear these words? - minimum temperature to wash dishes in restaurant

You come home from a tired day of work, support your family, and relax.
You open the newspaper, click on the TV, or turn on the computer.
What is the first word you see? Beef recall.
When you go through the news to find out the details of the company concerned and where the beef was distributed, your first thought was "I hope I didn't just feed this contaminated meat to My Children"
You will be relieved when you find that the recall occurred in another state or another country. You were lucky. This time.
With the continuous development of the food industry, there are more and more reports about food poisoning or its official name "food poisoning.
In a state, 50 people are ill.
Another child died.
The government rushed to keep up with regulations and inspection processes to reduce public risk.
But are we destined to rely on the efforts of regulators to keep our families safe, or is there anything we can do to make sure they stay healthy? No! !
Consumers . . . . . . You . . . . . . There is a lot of control over whether the food he or her family eats will make the family sick or whether everyone stays healthy.
The first thing you have to do is make sure you buy meat from reputable suppliers.
Make sure the house is clean and the staff looks healthy.
Make sure their refrigerated products feel really cool with touch;
Meat should not be in a temperature-hazardous area between 40 and 140 degrees F.
Keep the meat you buy away from other foods, especially salad ingredients that won't be cooked.
If you keep the meat in the refrigerator at home for a long time, make sure the refrigerator refrigerates the food below 40 degrees F.
Put the meat on the shelf belowto-
Eat food and produce.
If the gravy drops, they don't cross-pollute the products.
Keep the meat no more than 72 hours before cooking.
If you are going to stay longer, decide to put the meat in the fridge when you go home instead of the fridge and practice proper thawing techniques before cooking.
Before handling raw meat, make sure your hands are clean and clean immediately after processing.
Handle raw meat and then touch other food or items in the kitchen to cross
Contamination of these items causes the bacteria to remain on top and breed.
If you cut meat with a cutting board, make sure that the cutting board is made of non-porous materials such as glass or acrylic.
Do not place raw meat on wooden breadboards.
After using the cutting plate, wash it, rinse it, and then disinfect it with a bucket of chlorine bleach to a solution in a gallon of water.
Do not rinse the cutting board after disinfection. (Don’t worry;
The restaurant has been using this solution to disinfect the food you eat.
You won't get sick. )
Let it dry and put it away.
The most important thing you can do is to make sure that the meat is fully cooked at the appropriate minimum internal temperature.
Don't rely on how it looks.
If you want to make sure that your family has no food poisoning disease, you must have a metal rod thermometer and make sure it is calibrated.
Check several portions of the thickest portion of the meat.
As you can see from the USDA website, you must use these temperatures to ensure your food is cooked in order to ensure safety: USDA recommends safe internal minimum temperature steaks and barbecues145 °F• Fish -145 °F• Pork -
160 F-gf-
Egg dishes-160 F
Chicken breast-160 degrees Fahrenheit
All poultry-165 °F
Following the 165 °F of these guidelines will greatly reduce the risk of any person in your immediate family being infected with a food poisoning disease.