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Ecosure food safety monitor
november 2018

The EcoSure Food Safety Monitor is a free monthly newsletter written by EcoSure Food Safety & Public Health experts. EcoSure is a division of Ecolab.

holidays bring menu changes

Often, holiday menu changes include the addition of a whole turkey. Here are some tips to keep your guests safe & reduce your risk of foodborne illness:

  1. Allow Time & Space: for larger proteins to thaw under refrigeration 41°F. 
  2. Cook Properly: Turkeys should cook to 165°F
  3. Proper HoldingHot Holding: place in a hot holding unit that can maintain the temperature 135° F. Cold Holding: Cool quickly 135°F to 70°F within two hours and 70°F to 41°F.
  4. Reheat: When reheating, bring to 165°F within 2 hours.

FOOD SAFETY IS A VERB

Active managerial control is the food service industry's responsibility for developing and implementing food safety management systems to prevent, eliminate or reduce the occurrence of foodborne illness risk factors. 

Take the policies and knowledge off paper and make food safety an action. 

 

 
ask the expert NOVEMBER 2018

Mandy, is wood allowed in food service kitchens? 

DRY ICE, ICE BABY

Use of dry ice and liquid nitrogen in preparation or service of food.

  

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Subscribe to the EcoSure Food Safety Monitor

 

The EcoSure Food Safety Monitor is a free monthly newsletter covering federal and state regulatory updates, current research, seasonal food safety issues, "hot" topics in food safety and more. The newsletter is written by EcoSure Food Safety and Public Health Manager Mandy Sedlak.

 

To receive The EcoSure Food Safety Monitor directly in your inbox, click below and complete the form.