September is Food Safety Education Month and we’re continuing our special series we hope will help protect yourself and others from getting sick.
Always follow four simple steps to prevent food poisoning: Clean, Separate, Cook and Chill.
Today, we’re focused on Cooking to the right temperature. According to the CDC, food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture (except for seafood).
Whole cuts of beef, veal, lamb, and pork should be cooked at 145°F o, Fish with fins also at 145°F with ground meats and all poultry cooked at 165°F.
Check this chart for a detailed list of temperatures and foods, including shellfish and precooked ham.
- Microwave food thoroughly: Follow recommended cooking and standing times. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.
- Know your microwave’s wattage. Check inside the door, owner’s manual, or manufacturer’s website. If your microwave is high wattage (800 watts or more), use the minimum cooking time recommended. If it is low wattage (300-500 watts), use the maximum cooking time recommended.
- When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.
Visit the CDC for more information.
