Preventing Food-borne Illness

To prevent food-borne illness, cold food must be kept below 41 degrees Fahrenheit.  If left in the danger zone (41 – 140 degrees F) for more than 4 hours, food is susceptible to bacterial infestation as bacteria thrive in the danger zone.  Safe food must be frozen, thawed, cooked and reheated. Watch this video to learn more about food safety!