Health and Human Services         Division of Public Health	Division on Public Health
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SHEBOYGAN COUNTY DIVISION OF PUBLIC HEALTH Environmental Sanitation, 1011 North 8th St., Sheboygan, WI 53081 (920-459-4382)
FOOD SAFETY GUIDELINES
Most Foodborne Illness Results from Bacteria and Viruses Spread by:
•	Failure to thoroughly wash hands	•	Cross contamination
•	Failure to cook, cool or reheat foods adequately	•	Ill food handlers

HAND WASHING
WASH HANDS:
Before handling food, especially ready-to-eat foodslike sandwiches and salads Before putting on gloves After using the bathroom	After smoking After sneezing into hands After touching hair or face After touching raw meats and poultry
SAFE FOOD TEMPERATURES
COOK
Poultry, poultry stuffing, stuffed meat and stuffing containing meat .....to 165° F for 15 seconds Ground beef/hamburger .....to 155° F for 15 seconds Uncooked brats or polish sausage .....to 155° F for 15 seconds Whole pork, beef roasts, and ham .....to 145° F for 4 minutes*	Pork chops/ribs .....to 145° F for 15 seconds* Fish .....to 145° F for 15 seconds Raw shell eggs prepared for immediate service .....to 145° F for 15 seconds Fruits and vegetables cooked for hot holding .....to 135° F
HOLD
At 135°F or above for safe hot holding At 41°F or below for safe cold holding	Watch out for "Danger Zone", 41° F to 135°F After touching raw meats and poultry
COOL potentially hazardous cooked foods
Within two hours, from 135° F to 70° F Within four hours, from 70° F to 41° or below
FOR SPEED COOLING
Use ice bath with frequent stirring or add ice as an ingredient Use frozen paddle	Separate food into shallow pans and refrigerate
REHEAT RAPIDLY
To 165°F for 15 seconds Stir food while reheating	Use proper cooking unit, not a steam table
CROSS CONTAMINATION
Wash exterior surfaces of raw fruits and vegetables Use separate sanitizing solutions and cloths for wiping spills from food contact and nonfood contact surfaces of equipment Clean & sanitize cutting boards and utensils after every use	Use separate cutting boards for meats, poultry, raw fruits and vegetables, or wash, rinse and sanitize between uses Use suitable utensils, tissue paper or single-use gloves to handle ready-to-eat foods, not bare hand contact
ILL FOOD HANDLERS
Cover lesions on the hands or wrist with an impermeable finger cot or stall and with a single-use glove Exclude employees with a foodborne illness such as salmonella,, shigella, E. coli 0157:H7, Hepatitis A, Vomiting or Diarrhea from the establishment	Restrict employees with diarrhea or intestinal illness that is not foodborne from working with exposed food or clean equipment, utensils, linen, and unwrapped single-service and single-use articles
* Refer to Time and Temperature chart below for additional cooking time and temperature information.

* Time and Temperature Chart for cooking whole beef roasts, corned beef roasts, pork roasts and cured pork such as ham.
Temperature Degrees		Time §	Temperature Degrees		Time §	Temperature Degrees		Time §
C	(F)		C	(F)		C	(F)
54	(130)	112 min.	62	(144)	5 min.	67.2	(153)	34 min.
56	(132)	71 min.	63	(145)	4 min.	67.8	(154)	27 min.
57	(134)	45 min.	63.3	(146)	169 sec.	68.3	(155)	22 min.
58	(136)	28 min.	63.9	(147)	134 sec.	68.9	(156)	17 sec.
59	(138)	18 min.	64.4	(148)	107 sec.	69.4	(157)	14 sec.
60	(140)	12 min.	65	(149)	85 sec.	70	(158)	11 sec.
60.6	(141)	9 min.	65.5	(150)	67 sec.	40.6	(159)	10 sec.
61	(142)	8 min.	66.1	(151)	54 sec.	71.1	(160)	10 sec.
61.7	(143)	6 min.	66.7	(152)	43 sec.
§   Holding time may include postoven heat rise
DPH/sanitarian/Food Safety Guidelines