- Purchase food from approved sources, such as grocery stores that are licensed by the health department. Do not use home-processed foods, except if preparing baked goods such as cookies and cakes that do not need to be refrigerated for a bake sale. Never use home canned goods.
- Food must be prepared and stored in a licensed kitchen.
- Meet with representatives of EHS and Princeton Regional Health Department to review your temporary food service permit.
- Keep potentially hazardous foods* cold (below 41o F) or hot (above 135oF).
- Preparation of meat dishes or other potentially hazardous foods a day ahead of time is strongly discouraged because such procedures have frequently contributed to foodborne illness.
- Thawing of foods must not be done at room temperature. Thaw under refrigeration, in a microwave oven or as part of the cooking process.
- Foods that are to be reheated prior to service must be heated quickly to a minimum of of 165oF and held above 135oF until serviced. Sterno is designed to hold foods hot, not to reheat to a temperature of 165oF.
Cook these meats, or foods containing them, to the indicated minimum internal temperatures:
Ground beef, meats, fish 155oF