Knowing the right temperatures to cook proteins isn’t necessarily intuitive. As Statefoodsafety.com reports, it may sound odd to a new kitchen employee that ground meats, for example, need to be cooked to a higher temperature than whole meats, save for poultry. When training your team, emphasize where pathogens exist and what conditions will make them multiply. In ground beef, pathogens aren’t only on the surface but inside the meat too. Similarly, sausages, stuffed meats and whole poultry need to be cooked all the way through. In steak, chops and other whole meats, dangerous bacteria is primarily on the surface of the protein. Cooking to the proper temperatures will ensure that pathogens – wherever they’re lurking in a protein – won’t survive and sicken a guest.