Allen City Television

Inspector Skillet

Inspector Skillet

Episode 4 features the City's Environmental Health Inspector Joey Allette with local chef Trevor Ball cooking up Texas Stir Fry.

The City of Allen offers the following tips to help reduce foodborne illness.

ALWAYS properly wash hands with soap and warm water for 15 seconds before food preparation, after handling raw foods and when handling ready-to-eat foods.
Keep proper sanitizing solution available to clean food prep surfaces, utensils, cutting boards, etc. You can use one capful of bleach per gallon of water or other sanitizers that are approved in food preparation areas.
Prevent cross-contamination by using clean cutting boards and knives during food preparation and service. Always wash, rinse and sanitize cutting boards and knives after using them to prepare potential hazardous food items such as raw poultry, hamburger, pork, etc.
Always wash bowls, pans, plates, etc. that were used to hold raw meat items. NEVER use a contaminated container to bring cooked items back into the house.
Ensure that all meats reach their proper cooking temperature before serving. This will kill any harmful pathogens that may be living on or in the meats. Whole Fish – 145 degrees for 15 sec, Whole meats – 145 degrees for 15 sec, Ground meats – 155 degrees for 15 sec, Poultry – 165 degrees for 15 sec.
Don’t forget to warm up potentially hazardous leftovers to at least 165 degrees for 15 seconds before serving.
Have an open trash receptacle nearby when preparing foods. This will allow you to drop discarded items into the trash without having to touch the dirty lid with your clean hands.

For more information please contact The City of Allen, Environmental Health Department at 214.509.4145.