How to Ensure Food Safety at a Sausage Sizzle

WHAT TO DO DURING THE SAUSAGE SIZZLE
Section F – Cooking and Heating
Section J – Temperature, Time and Contamination
Section L – Temperature Checking
Section L (continued) – Using Digital Temperature Probes
Section I – Displaying and Serving
• When cooking, make
sure that raw food does
not come into contact
with cooked food.
• Meat must be cooked
to 75 o C.
• Different utensils and
plates must be used when
handling raw meat and
cooked meat.
• Food handlers must wash
their hands in between
handling raw and cooked
meat.
• Tongs or disposable
gloves must be used
when handling cooked
meat and ready to eat
food, such as bread.
• Disposable gloves must
be changed often or
immediately if they tear
or if the food handler
changes tasks.
I:\BUSINESS MANAGEMENT PLAN\Services Working Lists\Events Festiv oups Working Files\Temporary Food Permits\Admin\SausageSizzle\Sausage Siz