Cook meats thoroughly using reliable timetables . Beef should be cooked to an internal temperature of 140 Fahrenheit, and poultry and pork should be cooked to 165 . Use a meat thermometer for best results. When you're serving hot dips, keep them hot in chafing dishes designed for home use. When you're serving cold dips or meat items, serve small quantities at a time, and refill trays as needed.
Cleanliness is essential .
Be sure all your equipment, utensils and work surfaces are clean before you start to prepare the food. Wash your hands before you begin working with food and after touching your mouth, nose or hair. After preparing raw meat items, wash all the equipment, work surfaces and your hands thoroughly with hot, soapy water. Caring for leftovers is important, too. Refrigerate or freeze them immediately.