Cooking Food Safety Guidelines
Cooking foods to the right temperature is very important in preventing food poising.
There is a temperature range, called the "Danger Zone" in which bacteria will grow very quickly. The danger zone is between 40° and 140º Farenheit.
Cooked food is free of any bacteria only after it has been heated to a high enough temperature. The color of food and the texture of food may tell you if the food is cooked to your liking but not if there is still bacteria.
-
When cooking follow these food safety guidelines to keep your family safe from food poisoning:
-
When cooking meats, use a meat thermometer.
-
Keep foods hot after they are cooked. Keep them above 140º Farenheit. Use a heat source like a chafing dish, warming tray or a slow cooker.
-
If you are microwaving, heat foods thoroughly to 165º Farenheit.
email
print
share
tweet
