Cook and Chill

Bacteria will grow quickly in the “Danger Zone”. Keeping food cold food cold and hot food hot during all stages in the flow of food will help prevent foodborne illness.

All food safety education materials are consistent with Massachusetts Department of Public Health,
Food Protection Program, FDA and USDA regulations and messages.

Developed for the Massachusetts Partnership for Food Safety Education by the Massachusetts Department of Elementary and Secondary Education and University of Massachusetts Extension Nutrition Education Program. The Massachusetts Department of Elementary and Secondary Education, an Affirmative Action employer, is committed to ensuring that all of its programs and facilities are accessible to all members of the public. We do not discriminate on the basis of age, color, disability, national origin, race, religion, sex, or sexual orientation.

http://www.mafoodsafetyeducation.info/