![\"nachos_day_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/tacos_nachos_day_food_safety_illness_001_shutterstock_121842538.jpg\")
\t\tAbout 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.<\/p>\n
The popularity of the new dish spread swiftly throughout Texas and the Southwest and has since gained millions of fans across America.<\/p>\n
Nachos 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 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.<\/p>\n Use 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 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![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety & Allergy Training - 10% OFF SALE<\/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\")
\t\tClean<\/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\")
\t\tCook<\/h3>\n
![\"nachos_day_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/tacos_nachos_day_food_safety_illness_009_shutterstock_1038776305.jpg\")
\t\t
![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/02\/two_hour_rule_food_safety.jpg\")
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