![\"nachos_day_food_safety_illness\"](\"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2018\/11\/tacos_nachos_day_food_safety_illness_001_shutterstock_121842538.jpg\")
Image Source: Shutterstock<\/a><\/span>\t\t<\/div>\n\t\nAbout Nachos<\/h3>\n
It’s hard to imagine a world without Nachos, but prior to 1943, the crunchy and tasty snacks were non existent. The first plate of nachos was served in 1943 at a restaurant, owned by Ignacio \u201cNacho\u201d Anaya, located on the border between Piedras Negras, Mexico and Eagle Pass, Texas. If you plan on having your own fiesta and making your world famous nachos – it’s a good time to brush up on food safety and the proper procedures of preparing and serving.<\/p>\n Using a food thermometer is the only safe way<\/strong> to ensure the proper cooking temperature of meat, poultry, seafood, and egg products for all cooking methods. These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria. Remember, you can\u2019t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats \u2013 including pork \u2013 can be pink, even when the meat has reached a safe internal temperature.<\/p>\n
\nThe popularity of the new dish spread swiftly throughout Texas and the Southwest and has since gained millions of fans across America.
\nNachos with an abundance of toppings are often called\u00a0loaded nachos, super nachos or nachos supreme.\u00a0 <\/span>Some favorite nachos toppings are refried beans, ground beef, shredded beef, chicken, seafood, shredded cheese, jalapeno peppers, green pepper, \u00a0lettuce, tomatoes, black olives, onion, sour cream and guacamole.<\/p>\n![\"Food](\"http:\/\/foodsafetytrainingcourses.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety Training - SALE 10% OFF<\/div>\r\n\r\n
Clean, Separate, Cook, and Chill<\/h3>\n
![\"food_safety_clean_separate_cook_chill\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\nClean<\/h3>\n
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Separate<\/h3>\n
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![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/tacos_nachos_day_food_safety_illness_004_shutterstock_308132762.jpg\")
Image Source: Shutterstock<\/a><\/span>\t\t<\/div>\n\t\nCook<\/h3>\n
\nUse this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature<\/strong>.<\/p>\n![\"nachos_day_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/tacos_nachos_day_food_safety_illness_009_shutterstock_1038776305.jpg\")
Image Source: Shutterstock<\/a><\/span>\t\t<\/div>\n\t\n
![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/02\/two_hour_rule_food_safety.jpg\")
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