Meat The Bun - Events

Improper hot holding of grilled chicken and beef patties noted at time of chicken. Internal temperatures of the grilled chicken and beef patties were both 47C as per PHI's calibrated probe thermometer. Corrected during inspection. PHI directed staff on site to reheat both grilled chicken and beef patties to at least 74C at time of inspection followed by hot holding at 60C or hotter., , Action Required:, Keep cold foods cold (4C or colder) and hot foods hot (60C or hotter) to prevent rapid and progressive growth of pathogenic bacteria. Between 4C and 60C (temperature danger zone), disease causing bacteria can quicky grow and produce toxins in potentially hazardous foods e.g. grilled chicken and beef patties., , Resource:, Important temperatures for Safe Food Handling, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf