Food Service Sanitation/Microorganisms

Microorganisms, including virii and bacteria, can range from the relatively harmless to the deadly. In culinary preparation, everything must be sanitized to prevent illness.

Key points to keep in mind:
 * Wash surfaces with hot and soapy water, then sanitizer, before and after each use
 * Be cognizant of the temperature danger zone (41°–140° F, or 5°–60° C)
 * Keep hot foods hot and cold foods cold; bacteria thrive in the mid-range temperatures
 * Cook meats to their "well done" temperatures unless otherwise requested by the customer (be sure to put a notice on the menu that this will increase the likelihood of illness for them; though it may or may not convince the customer to stay away from dangerous circumstances, it will at least protect the establishment from plausible lawsuit for negligence—which is all too common)
 * Steak should be cooked to a core temperature of 145 °F
 * Fish should be cooked to a core temperature of 145 °F
 * Ground beef should be cooked to a core temperature of 160–165 °F
 * Pork should be cooked to a core temperature of 160 °F
 * Eggs should be cooked to a core temperature of 160 °F
 * Chicken should be cooked to a core temperature of 165 °F