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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.


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