Cook
·
Cook to the right
temperature
Why it matters?
Did you know that the bacteria that cause food poisoning
multiply quickest in the “Danger Zone” between 40˚ and 140˚ Fahrenheit?
And while many people think they can tell when food is
“done” simply by checking its color and texture, there’s no way to be sure it’s
safe without following a few important but simple steps
Follow these top tips to keep your family safe
using a meat
thermometer Use a food thermometer
.
Cooked food is safe only after it’s been heated to a high
enough temperature to kill harmful bacteria. Color and texture alone won’t tell
you whether your food is done. Instead, use a food thermometer to be sure
•If you don’t already have one, consider buying a food
thermometer. Learn more about the different types of food thermometers
available.
•When you think your food is done, place the food
thermometer in the thickest part of the food, making sure not to touch bone,
fat, or gristle. (Get tips on correct thermometer placement.)
•Wait the amount of time recommended for your type of
thermometer.
•Compare your thermometer reading to our Minimum Cooking
Temperatures Chart to be sure it’s reached a safe temperature.
•Some foods need 3 minutes of rest time after cooking to
make sure that harmful germs are killed. Check our Minimum Cooking Temperatures
Chart for details.
•Clean your food thermometer with hot, soapy water after
each use.
Keep food hot after cooking (at 140 ˚F or above).
The possibility of bacterial growth actually increases as
food cools after cooking because the drop in temperature allows bacteria to
thrive. But you can keep your food above the safe temperature of 140˚F by using
a heat source like a chafing dish, warming tray, or slow cooker.
cooking food in a
microwave
Microwave food thoroughly (to 165 ˚F).
To make sure harmful bacteria have been killed in your
foods, it’s important to microwave them to 165˚ or higher. Here’s how:
•When you microwave, stir your food in the middle of
heating.
•If the food label says, “Let stand for x minutes after
cooking,” don’t skimp on the standing time. Letting your microwaved food sit
for a few minutes actually helps your food cook more completely by allowing
colder areas of food time to absorb heat from hotter areas of food. That extra
minute or two could mean the difference between a delicious meal and food
poisoning.
•After waiting a few minutes, check the food with a food
thermometer to make sure it is 165˚F or above.
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