What's wrong with this picture? Raw Proteins
Updated: May 31, 2020
This is the cold line at a saute station. As you can see with the discoloration on the spoons, the cooks have been interchanging them between the raw proteins creating cross-contamination.
The kill step heat temperature for raw proteins varies.
Poultry items are 165F for 15 seconds or more
Ground meats are 155F for 15 seconds or more
Muscle meats are 145F for 15 seconds or more
Seafood proteins are also 145F or greater.
With practices like these, you are setting yourself up to getting people sick.