Knowing about safety in storing and preparing food is one of the best ways to avoid health "accidents." Just being aware of simple things such as how to best defrost, cook, and chill food can prevent a variety of foodborne illnesses. Keep Your Food at the Appropriate Temperatures
(Tips for cooking, chilling, and defrosting foods to help prevent foodborne illness.)
Defrosting
Defrost food appropriately.
Defrost food in the refrigerator, in cold water, or in the microwave.
Food should be stored in a refrigerator that is 40°F or cooler or a freezer that is 0°F or cooler.
Cooking
Cook food thoroughly.
Thoroughly cook raw meat and poultry to destroy bacteria.
Ground beef and hamburgers should be cooked until they are no longer pink in the middle.
Using a thermometer to measure the internal temperature of meat can be used to ensure that it is cooked sufficiently to kill bacteria. Ground beef should be cooked to an internal temperature of 160°F.
Eggs should be cooked until the yolk is firm.
Use Proper Cooking Temperatures to Ensure Safe FoodThis printable chart gives cooking temperatures. The key to safe cooking is the proper internal temperature to kill the organisms that might make you sick. Use a thermometer to check temperature.
If you are served an undercooked hamburger or other ground beef product in a restaurant, send it back for further cooking.
Cook food thoroughly.
Thoroughly cook raw meat and poultry to destroy bacteria.
Ground beef and hamburgers should be cooked until they are no longer pink in the middle.
Using a thermometer to measure the internal temperature of meat can be used to ensure that it is cooked sufficiently to kill bacteria. Ground beef should be cooked to an internal temperature of 160°F.
Eggs should be cooked until the yolk is firm.
Use Proper Cooking Temperatures to Ensure Safe FoodThis printable chart gives cooking temperatures. The key to safe cooking is the proper internal temperature to kill the organisms that might make you sick. Use a thermometer to check temperature.
If you are served an undercooked hamburger or other ground beef product in a restaurant, send it back for further cooking.
Chilling
Chill food promptly.
According to both the U.S. Food and Drug Administration and the U.S. Department of Agriculture’s Food Safety and Inspection Service, refrigeration at 40° F or below is one of the most effective ways to reduce risk of foodborne illness.
Microorganisms grow more rapidly at warmer temperatures, and research shows that keeping a constantrefrigerator temperature of 40° F or below helps slow growth of these harmful microbes.
Always refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store. Never let raw meat, poultry, eggs, cooked food, or cut fresh fruits and vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer. Reduce that to one hour when the temperature is above 90° F.
Use a refrigerator thermometer to be sure the temperature is consistently 40° F or below.
Refrigerate or freeze perishables, prepared foods and leftovers within two hours of purchase or use. Always marinate foods in the refrigerator.
Never defrost food at room temperature. Thaw food in the refrigerator. If you will cook food immediately, for a quick thaw, defrost in the microwave or enclose the food in an airtight package and submerge it in cold water.
Separate large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
Do not overstuff the refrigerator.
Cold air must circulate to keep food safe.
Use or discard chilled foods as recommended.
Refrigerator and Freezer Storage Chart
As you approach 32° F, ice crystals can begin to form and lower the quality of foods such as raw fruits, vegetables and eggs. A refrigerator thermometer will help you determine whether you are too close to this temperature.
Chill food promptly.
According to both the U.S. Food and Drug Administration and the U.S. Department of Agriculture’s Food Safety and Inspection Service, refrigeration at 40° F or below is one of the most effective ways to reduce risk of foodborne illness.
Microorganisms grow more rapidly at warmer temperatures, and research shows that keeping a constantrefrigerator temperature of 40° F or below helps slow growth of these harmful microbes.
Always refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store. Never let raw meat, poultry, eggs, cooked food, or cut fresh fruits and vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer. Reduce that to one hour when the temperature is above 90° F.
Use a refrigerator thermometer to be sure the temperature is consistently 40° F or below.
Refrigerate or freeze perishables, prepared foods and leftovers within two hours of purchase or use. Always marinate foods in the refrigerator.
Never defrost food at room temperature. Thaw food in the refrigerator. If you will cook food immediately, for a quick thaw, defrost in the microwave or enclose the food in an airtight package and submerge it in cold water.
Separate large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
Do not overstuff the refrigerator.
Cold air must circulate to keep food safe.
Use or discard chilled foods as recommended.
Refrigerator and Freezer Storage Chart
As you approach 32° F, ice crystals can begin to form and lower the quality of foods such as raw fruits, vegetables and eggs. A refrigerator thermometer will help you determine whether you are too close to this temperature.
To find this information and to learn more about food safety, visit the Minnesota Department of Health's website at:
I wish everyone would take a food handling class. I think so much disease could be avoided if people would just be aware of what they are doing to their food while they are preparing.
ReplyDeleteI really like this. We talked in great length about in my infectious disease class about how many food borne illnesses occur because of improper food safety. I think everyone needs to know this information!
ReplyDeleteWe never know when an emergency occurs therefor we should be prepared in advance for most of the emergencies. You are doing a great job by providing food handling classes. This is something that is useful even in day to day life.
ReplyDeletefake home security cameras