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Cooking Food Safety Guidelines

Maggie LaBarbera • RN, MBA • Mar 15, 2012

Cooking foods to the right temperature is very important in preventing food poisoning.

There is a temperature range, called the "Danger Zone" in which bacteria will grow very quickly.  The danger zone is between 40° and 140º Fahre


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.

Cooking Foods Guidelines - Eliminating Food Safety Risks

  • 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 Fahrenheit.  Use a heat source like a chafing dish, warming tray or a slow cooker.
  • If you are microwaving, heat foods thoroughly to 165º Fahrenheit.  








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Written by Maggie LaBarberaWritten on Mar 15, 2012Last updated on Oct 25, 2013




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