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