Cooking to Temperature Safely
In the second part of our series on food safety we’re going to cover the importance of cooking food to the proper minimum internal temperature. Properly cooking food is one of the easiest ways to minimize pathogens and thus minimize the risk of foodborne illness.
No matter the cooking technique there’s one sure fire way to monitor food’s internal temperature. That’s with a probe thermometer. To properly use a probe thermometer, one must insert the probe into the thickest part of the food item and hold it for a solid 15 seconds. It’s also advised to always take two readings.
Cooper-Atkins’ HACCP Manager is a great tool for taking food temperatures, collecting data and monitoring an operation’s performance over a long period of time. You can read more about the Cooper-Atkins HAACP Manager by clicking here.
For those operations that utilize analog pocket thermometers, Cooper-Atkins also offers The Val-Cup, a simple, sure-fire tool to calibrate thermometers to ensure their accuracy.
Thermometers are extremely important tools in the foodservice operation. Using them diligently will ensure that food is done to it’s proper minimum internal temperature while minimizing the risk of foodborne illness.
Below is a table illustrating the minimum internal temperatures for common food items.
|Minimum Internal Temperature||Type of Food|
|165°F for 15 seconds||Poultry – whole or ground chicken, turkey or duck|
|Stuffing made with fish, meat or poultry|
|Stuffed meat, seafood, poultry or pasta|
|155°F for 15 seconds||Ground meat – beef, pork and others|
|Mechanically tenderized meat|
|Shell eggs for hot-holding|
|145°F for 15 seconds||Seafood|
|Shell eggs for immediate service|
|145°F for 4 minutes||Roasts – pork, beef, veal or lamb|
|Legumes (beans, refried beans)|