Look Who it Was Random video

Inspector Skillet - Texas Red Chili

4,453 views · Published 13 March 2009 · 6:56 · Indexed 26 September 2026

Channel: City of Allen - ACTV · 2009 · Howto & Style

Watch on YouTube

For on-line recipe visit www.allentv.org


•ALWAYS properly wash hands with soap and warm water for 15 seconds before food preparation, after handling raw foods and when handling ready-to-eat foods.  
•Keep proper sanitizing solution available to clean food prep surfaces, utensils, cutting boards, etc.  You can use a 50 parts per million bleach solution (1 capful of bleach per gallon of water) or other sanitizers that are approved in food preparation areas.  Its always helpful to test the sanitizer with approved test strips.
•Prevent cross-contamination by using clean cutting boards and knives during food preparation and service.  Always wash, rinse and sanitize cutting boards and knives after using them to prepare potential hazardous food items such as raw poultry, hamburger, pork, etc.
•Always wash bowls, pans, plates, etc. that were used to hold raw meat items.  NEVER use a contaminated container to bring cooked items back into the house.   
•Ensure that all meats reach their proper cooking temperature before serving.  This will kill any harmful pathogens that may be living on or in the meats.  Whole Fish  145 degrees for 15 sec, Whole meats  145 degrees for 15 sec, Ground meats  155 degrees for 15 sec, Poultry  165 degrees for 15 sec.  
•Dont forget to warm up potentially hazardous leftovers to at least 165 degrees for 15 seconds before serving.
•Have an open trash receptacle nearby when preparing foods.  This will allow you to drop discarded items into the trash without having to touch the dirty lid with your clean hands.

More from this channel