SafeFood Lesson 2 Page 5

Introduction Lesson 1
What's
bugging
you?
Lesson 2
What are
Consumer
Control
Points?
Lesson 3
Where is the
DANGER
ZONE?
Lesson 4
Who is
FAT TOM?

Contact
Glossary
References

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Food Safety Lessons Introduction Lesson One: Whats Bugging You? Lesson Two: What are Consumer Control Points? Lesson Three: Where is the Danger Zone? Lesson Four: Who is FAT TOM? Glossary of Terms Food Safety References Contact the Food Safety Project Team

Lesson Two: What are Consumer Control Points?
(continued)


Cook it well...
or time will tell!
Listen to the Jingle!
Music notes


Thorough cooking destroys harmful bacteria.
  • Cook food to the recommended temperature. Only thorough cooking destroys harmful bacteria.
  • Use a thermometer to determine if meat, poultry, fish and casseroles have reached a safe internal temperature.
  • Avoid interrupted cooking. It is risky to partially cook products, cool them and then later finish cooking by grilling, as this involves multiple trips through the temperature danger zone (TDZ). Each trip provides an opportunity for bacteria to grow.
  • Use microwave-safe containers when microwaving foods. Plastic used to cover containers should be microwave safe. Wax paper is a safe product to use.

  • Be sure to rotate or stir foods cooked or reheated in the microwave, as this method does not evenly distribute heat. Use a thermometer to be sure correct end-point temperatures are reached.

  • Check the thickest part or center of food items with a thermometer to be sure temperatures are reached. Thermometers should be calibrated weekly. Place in container of ice water to check for a reading of 32°F.

  • Cooking until the center is no longer pink or juices run clear is NOT an accurate measurement, particularly for killing E. coli 0157:H7 bacteria. Be sure with a thermometer! Some products are fully cooked and only need reheating. Most of these are safe to serve at 135°F.

Copyright 1997-2007 Food Safety Project, Iowa State University Extension