Handling Guidelines

1. Always wash hands before handling food.
2. Refrigerated items should be held at 36°F. - 38°F.
3. Fish/seafood should be cooked to an internal temperature of 145°F.
4. If a hot food is held before service, the minimum internal holding temperature is 140°F.
5. Chilled food items to be reheated should be brought up to an internal temperature of 165°F. before serving.