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Potential Hazardous Foods

These are foods associated with potential food borne illnesses. As a rule of thumb, these foods have high water content and allow the growth of bacteria. Proper temperatures can reduce the risk factors considerably. These include food of animal origin, including shell eggs that are raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts, cut melons and un-modified garlic–in-oil mixture.  Under no circumstances shall the following potentially hazardous foods and beverages be prepared or sold at public events (unless prepared, transported and served by a city or county permitted food vendor/facility/caterer):

  • Wild game such as venison, wild turkey and other non-inspected meat products
  • Home canned products such as pickles or relish
  • Dessert items which have a cream, whipped cream, or custard filling or icing, such as homemade pumpkin pies, non-fruits pies and eclairs
  • Beverages containing raw eggs or raw egg substitute

This prohibition does not apply to potential hazardous food or beverage if prepared and packaged under condition meeting state and local food rules.  Proper cooking temperatures are to be observed when preparing meats and other foods for public consumption.  Meats and poultry products shall be cooked to the following minimum internal temperatures:

  • Poultry = 165° F
  • Ground meats = 155° F
  • Pork, eggs, fish = 145° F

In addition, proper food storage procedures below must be followed.

 

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Last updated 10/20/2020 4:06 AM