Description
Food Safety:
- Always reheat previously cooked products to 165°F (74°C).
- All the food provided by ATC was prepared in a facility that serves nuts, fish and shellfish and other food allergens identified on Health Canada’s website.
- Raw poultry must be cooked to a minimum internal temperature of 82°C for at least 15 seconds, with not interruption of the initial cooking process.
- Since appliances vary, these instructions are guidelines only.