Drumma Chef

it is often required by the health services but you have to alert the public to the possible dangers of eating potentially hazardous foods that have not been cooked to the coorrect temperature. while most of the time nothing happens, there is that one time where you might have contaminated meat/poultry...and if you cook it to the correct temp then the contamination would be killed. but if it is cooked to midrare for example it has not reached the temp to kill it and could make you sick...it is there to alert you so that you cant go back and say that they made you sick because they told you that you were eating a food that could possibly, very rarely make you sick. this is what i have recently learned in servsafe, a sanitation course.