{"id":955,"date":"2017-12-26T10:53:20","date_gmt":"2017-12-26T16:53:20","guid":{"rendered":"http:\/\/safefoodtraining.com\/minnesota\/?p=955"},"modified":"2017-12-13T22:40:28","modified_gmt":"2017-12-14T04:40:28","slug":"certified-food-manager-preparation-large-roasts","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-manager-mn\/certified-food-manager-preparation-large-roasts\/","title":{"rendered":"The Certified Food Manager and the Preparation of Large Roasts"},"content":{"rendered":"

Roasts and turkeys are common items served on holiday buffets and catered parties. These items bring with them a unique food-borne illness potential<\/a>, and certified food managers should take steps to ensure that their roasted meat is safe for their guests.<\/p>\n

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Image credit: commons.wikimedia.org<\/p><\/div>\n

How Certified Food Managers Can Prevent the Spread of C. perfringens<\/h3>\n

C. perfringens ranks as one of the most common food-borne illness culprits. This bacterium exists in raw meat and poultry, and it historically causes outbreaks in facilities such as nursing homes and schools and at catered events where large quantities of food consist of roasted meat. To reduce the risk of the spread of illness, it’s important that all poultry is cooked thoroughly and to and internal temperature of 165 degrees, and meat roasts must reach an internal temperature of 145.<\/p>\n

Larger portions of meat pose a second hazard when it comes time to cool and refrigerate them. Big chunks of poultry, beef and pork cannot simply be placed in the refrigerator whole. The Minnesota Food Code<\/a> outlines proper cooling procedures for this type of product.<\/p>\n