Foodborne Illness
Diseases causes by micro-organisms from turkey and transmitted to people.

Maintaining Approved Temperatures
Recommended internal temperatures and procedures for cooking, hot holding and serving various types of turkey.

Sanitation and Storage
Sanitizing the kitchen; storing turkey.

Proper and safe food handling practices for turkey are essential because the health of customers is involved, as well as the efficiency and profitability of the foodservice operation. This chapter reviews key factors in safe handling of turkey.


Introduction
Food-Borne Illness
Sanitation & Storage
Maintaining Approved Temperatures

Return to Table of Contents