cooking destroys harmful bacteria.
- Cook food
to the recommended temperature. Only thorough cooking destroys harmful
to determine if meat, poultry, fish and casseroles have reached a safe
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.
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.
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.