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btapnyiococcus aureus - commonly called “staph.” The susceptible foods are meat, poultry, cheese, egg products, starchy salads, meat and poultry salads, custards, and cream-filled desserts. Be sure to wash hands and utensils before preparation. Do not leave prepared food at room temperature over two hours.
Clostridium perfringens - The susceptible foods are larged portions of foods that cool slowly, chafingdish foods not kept hot, poultry, gravies, stews, and meat casseroles. When reheating foods, heat to 160 degrees F and hold at 140 degrees F or above. Keep cold foods cold-below 40 degrees F. Keep refrigerated. If serving a buffet, serve perishable foods on ice. Or put out a small bowl of potato salad, for example, keeping the remaining salad in refrigerator. Replace the first bowl with a chilled
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