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The TAP Series Blog

Stay up to date with the latest new in food safety.

Meme Monday

  • Store meat and poultry store at an internal temperature of 41°F (5°C). Fresh fish should be stored in crushed ice at a temperature range of 41°F (5°C)or lower and kept drained.
  • Refrigerated food needs to be kept at a product temperature at or below 41°F (5°C). To achieve this temperature, the refrigerator itself needs to be at 41F or lower.
  • All potentially hazardous, ready-to-eat foods that have been prepared on-site and will be kept for more than 24 hours should be labeled. These foods can be kept for a maximum of seven (7) days as long as they have been stored at 41°F (5°C) or lower.