Issue link: https://flip.summitcat.com/i/1515189
74 KITCHEN CAMWEAR ® CAMSQUARES ® FRESHPRO FOOD STORAGE CONTAINERS • Recessed handles take up less space than traditional storage options • Virtually unbreakable Camwear ® resists high volume wear & tear • Molded in handles on all sizes offer ergonomic lifting • Easy-to-read graduations to increase efficiency & accuracy • Stacking saves valuable space when not in use • Stain, acid, & odor resistant • Dishwasher safe 2SFSPROCW135 Clear, 2 qt. 6/cs. 4SFSPROCW135 Clear, 4 qt. 6/cs. 6SFSPROCW135 Clear, 6 qt. 6/cs. 8SFSPROCW135 Clear, 8 qt. 6/cs. 12SFSPROCW135 Clear, 12 qt. 6/cs. 18SFSPROCW135 Clear, 18 qt. 6/cs. 22SFSPROCW135 Clear, 22 qt. 6/cs. HFSFSPROPP190 Translucent, 1/2 qt. 6/cs. 1SFSPROPP190 Translucent, 1 qt. 6/cs. CAMSQUARES ® FRESHPRO EASY SEAL COVERS • Offers a snap-tight seal for lasting freshness • Only fits CamSquares FreshPro Series containers • Color-coded for quick organization • Includes easy removal thumb tabs • Dishwasher safe SFC1FPPP190 Fits 1/2 & 1 qt., Translucent 6/cs. SFC2FPPP265 Fits 2 & 4 qt., Green 6/cs. SFC6FPPP266 Fits 6 & 8 qt., Red 6/cs. SFC12FPPP267 Fits 12, 18 & 22 qt., Blue 6/cs. CAMSQUARES ® FRESHPRO DRAIN SHELVES • Elevates prepared food for reduction of spoiling and waste 2SFSFPDPP265 Fits 2 & 4 qt., Green 6/cs. 6SFSFPDPP266 Fits 6 & 8 qt., Red 6/cs. 12SFSFPDPP267 Fits 12, 18 & 22 qt., Blue 6/cs. FOOD TEMPERATURES & THE DANGER ZONE Preparing Food • Wash your hands. • No barehand contact. Use barriers such as tongs, paper, spoons or gloves to prepare and serve ready-to-eat foods. • Get the food to be fixed from storage, the stove, the cooler or freezer. Take a little food out at a time, and keep the rest hot or cold until you are ready to work with it. Prepare potentially hazardous foods just before you need them. • Don't let the temperature of the food stay in the "Danger Zone." Cooking Food Use a metal stem or digital ther- mometer to check temperatures while cooking food to make sure that it gets done all the way inside. Different foods have to reach different degrees to be done or safe. All foods need to be cooked for a minimum of 15 sec- onds at the required temperatures and roasts need to be held at 130°F for 112 minutes before serving. The metal stem ther- mometer measures the inside, or internal, temperature of the food. A thermometer that works the best shows a range of 0°F to 220°F. The only way you can be sure that the food is cooked enough is to use a metal stem thermometer placed in the center of the food, even if you also use a thermostat to control the temperature in the oven. When Is The Food Cooked Safe? Here are a few examples of potentially hazardous food and how hot they must be to be safe. They can be hotter, but they must be at least this hot to kill germs: • Poultry and Stuffing: 165°F • Pork: 145°F • Beef, Lamb and Seafood: 145°F • Rare Beef: 130°F • Hamburger (Ground Beef): 155°F Room Temperature Keep foods colder than 41°F and hotter than 140°F Cook fish, shellfish, lamb and beef at least 145°F; Hot Holding Temperature for all hot food 140°F or above. Pork (145°F) Final Cook for Poultry (165°F) Reheating temperature for all foods Ground Beef (155°F)