Cross-contamination occurs when harmful microorganisms (germs) spread to food.
Improper cooling of potentially hazardous food is known to be the leading cause of foodborne illness. Food that cools slowly will stay in the Temperature Danger Zone for too long.
Food safety is very important. We can help you learn how to make the food you eat as safe as possible.
You must cook hazardous foods to the recommended minimum internal temperature and hold for 15 seconds. Always use a clean and sanitized probe thermometer to check food temperatures.
To make sure the proper food temperatures are reached and maintained, you should use a probe thermometer. A probe thermometer is a thermometer that has a pointy metal stem that can be inserted into food.