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81 FOOD STORAGE & FOOD TEMPERATURE GUIDE CAMWEAR ® CAMSQUARES ® FRESHPRO FOOD STORAGE CONTAINERS • Recessed handles take up less space than tradi onal storage op ons • Provides 33% be er space usage than round containers • Virtually unbreakable Camwear ® resists high volume wear & tear • Molded in handles on all sizes offer ergonomic li ing • Easy-to-read gradua ons to increase efficiency & accuracy • Stacking saves valuable space when not in use • Stain, acid, & odor resistant • Withstands -40° to 210°F (-40° to 99°C) • 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. CAMSQUARES ® FRESHPRO EASY SEAL COVERS • Offers a snap- ght seal for las ng freshness • Only fits CamSquares FreshPro Series containers • Color-coded for quick organiza on • 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 reduc on 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 dif- ferent degrees to be done or safe. All foods need to be cooked for a minimum of 15 seconds at the required temperatures and roasts need to be held at 130°F for 112 minutes before serving. The metal stem thermometer mea- sures the inside, or internal, temperature of the food. A thermom- eter 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)