Food Safety

Welcome to Food Safety, the web page that gives you the low down on safe cooking times/temperatures









Food Safety

Thermometers aren't just for cooking turkey anymore
To be sure that bacteria is beat
Use a food thermometer for hamburgers, chicken or pork
Indeed, any kind of egg or meat

Everyone is at risk from foodborne illness
Using a thermometer, when cooking, is ideal
Not just to keep your family safe
But to prevent overcooking the meal

Use an instant-read food thermometer to check the internal temperature toward the end of the cooking time, but before the food is expected to be "done."
The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle.
Compare your thermometer reading to the Safe Minimum Internal Temperatures to determine if your food has reached a safe temperature.
Clean your food thermometer with hot, soapy water before and after each use!

Safe Minimum Internal Temperatures

* Steaks & Roasts - 145 °F(63°C)
* Fish - 145 °F(63°C)
* Pork - 160 °F(71°C)
* Ground Beef - 160 °F(71°C)
* Egg Dishes - 160 °F(71°C)
* Chicken Breasts - 165 °F(74°C)
* Whole Poultry - 165 °F(74°C)

Just cos a hamburger is brown in the middle
To call it's definitely "done", is suspicious
And remember, when a hamburger is cooked to 160 °F,
It is not just safe but delicious!

Food Safety...Prepare With Care

Know how to prepare, handle, and store food safely to keep you and your family safe. Bacteria can grow on meat, poultry, seafood, eggs, and dairy products, as well as cut-up or cooked vegetables and fruits.

Wash hands and surfaces often
Wash your hands with warm, soapy water for 20 seconds before and after handling food. Wash your cutting boards, dishes, etc., with hot, soapy water after preparing each food item. Wash fruits and vegetables with cold water before using. There is no need to wash or rinse meat or poultry.

Don't cross-contaminate Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. Never place cooked food on a plate which previously held raw meat, poultry, or seafood.

Cook food to proper temperatures
Use a food thermometer to be sure!

Refrigerate Promptly
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.

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