Category: Popular Links
FOOD INSPECTION REPORTS
![Young Chef Working On The New Kitchen](https://ccbh.net/wp-content/uploads/2016/02/bigstock-Young-Chef-Working-On-The-New-243731350-1024x683.jpg)
Program Contacts |
||
Gerry Scott REHS Supervisor 216.201.2000 ext 1259 gscott@ccbh.net | Annie Bartosh, MPH, REHS Supervisor 216.201.2000 ext 1276 abartosh@ccbh.net |
![bigstock-Young-Chef-Working-On-The-New-243731350](https://www.ccbh.net/wp-content/uploads/2019/12/bigstock-Young-Chef-Working-On-The-New-243731350.jpg)
FAQ Food Safety
How can I tell if my food is completely cooked?
- USE A PROBE THERMOMETER
- Cook all chicken and all poultry items, stuffed meat or stuffed fish, and exotic meats to 165° F
- Cook ground beef, ground pork and raw egg dishes to 155° F
- Cook fish and all other foods 145°F