b'Temperature ControlKeep cold foods at 41 F or coolerKeep hot foods at 135 F or hotterMake sure that cooked foods reach the recommended internal temperature. Use a metal stem or digital thermometer to check the internal temperature of meat, poultry, seafood and othercooked foods.Prevent Cross ContaminationBecause germs can spread from one surface to another, always keep cooked and ready-to-eat foods separate from raw foods. Keep raw foods on shelves below ready-to-eat foods so the raw foods cant drip onto theready-to-eat foods.Use separate cutting boards for produce and raw meat, poultry or seafood.Dont put cooked or ready-to-eat foods on a counter or other surface that has held raw meat, poultry, seafood or eggs.29'