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Reheat your food until steaming hot. BEWARE OF MOUTH BURN!!!

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You can get toxoplasmosis, which can also be transfered to humans by cats, from not cooking your meats for long enough(Excluding steak, chops, and whole cuts of red meat)

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- you have too cook your food enuff so you dont get food poisioning
- dont leave food out of the refrigerator for over 2 hours
- check food with the heat thermomiter and make sure the food is done cooking befor you eat it

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1: Danger zone is 41 to 135 degrees  F
2: When you use a microwave check to make sure it is cooked evenly throughout
3: Pregnant women have a better chance of getting food poisoning

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1. temperature danger zone: 41 to 135 degrees F.

2. Hot food must be maintained at 140 F or above.

3. The longer food is in the temperature danger zone, the more time pathogens have to grow.

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-the danger zone for food is between 140-40
-cook foods with eggs thoroughly
-cold food can't be out for more than 1-2 hours

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1. Bacteria grows rapidly in temps of 40 °F and 140 °F
2. A temp to cook food at needs to be 167 degrees F or higher
3. Keep foods stored at 41- or less-

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1. Cook meat to 165
2. reheat food until it's steamy
3. temperature danger zone 41 degrees to 135 degrees

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-Cooked rice and pasta is more high risk for carrying food poisoning
-You can put a microwave safe lid on a bowl and it will cook faster in the microwave
-Keep food above 140 degrees Fahrenheit or below 40 degrees Fahrenheit to keep it safe

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food must be cooked to at leat 75 degrees celcius.

cooked pasta and fruit salad is at risk for food poisoning

reheat food until steaming

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make sure meat is cooked to the right temp
never have food set out for too long
use a thermometer to check meat

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- pregnant women, young children, people with chronic illness, and the elderly are most at risk for food poisoning.
- the danger zone is between 5 degrees Celsius and 60 degrees Celsius
- the longer food is in the danger zone, the more bacteria it grows

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1- always use a thermometer to check meat
2- pregnant women are higher risk for food poisoning
3- 40 degrees- 140 degrees is the danger zone

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1. never store cold food under 40 degrees Fahrenheit
2. Use a thermometer to check the temperature of cooked foods
3. Cook foods made from eggs thoroughly

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Keep pregnant women away from cheesecake

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Store food in an airtight container in a fridge or at the proper temperature.

Don't leave food out for too long after it's cooked or reheated because that will put it at more risk for getting bacteria.

You need to use a thermometer to check the temperature of the foods you make especially meats.

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reheat food untill steaming hot
41-135 is the danger zone
hot foods muxt be stored at 140

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cook at least 167°F or hotter

Temperature danger zone: 41 to 135 degrees F

Reheat food until it is steaming hot

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keep food out of the danger zone of 40 to 140 degrees F

cook food properly till internal temp is 90 degrees F

Make sure to cool ur hot foods right or it can cause foodborne illness

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Cook food properly – to at least 75 °C or hotter.

Cook foods made from eggs thoroughly.

Reheat food until steaming hot.