11
When handling food, the basic rules to follow are:
COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present. The safety
of hamburgers and other foods made with ground meat has been receiving a lot of attention lately,
and with good reason. When meat is ground, the bacteria present on the surface are mixed
throughout the ground mixture. If this ground meat is not cooked to at least 160oF to 165oF (71oC
to 74oC), bacteria will not be d
estroyed and there’s a
good chance you will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the inside, so
they can be served more rare. Still, any beef cut should be cooked to an internal temperature of at
least 145oF (63oC) (medium rare). The safe temperature for poultry is 180oF (82oC) and solid cuts of
pork should be cooked to 160oF (71oC). Eggs should be thoroughly cooked too. If you are making a
meringue or other recipe that uses uncooked eggs, buy specially pasteurized eggs or use prepared
meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be
separated. Cross-contamination occurs when raw meats or eggs come in contact with foods that will
be eaten uncooked. This is a major source of food poisoning. Always double-wrap raw meats and
place them on the lowest shelf in the refrigerator so there is no way juices can drip onto fresh
produce. Then use the raw meats within 1-2 days of purchase, or freeze for longer storage. Defrost
frozen meats in the refrigerator, not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a clean platter.
Don’t use the same platter you used to carry the food out to the
grill. Wash the utensils used in
grilling after the food is turned for the last time on the grill, as well as spatulas and spoons used for
stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with soap and
water, or using a pre-moistened antibacterial towelette is absolutely necessary after you have
touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a major cause of
cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap and warm
water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40oF and 140oF
(4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should be 0oF (-
17oC) or below. Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes or hot plates to
keep food hot while serving. Use ice water baths to keep cold foods cold. Never let any food sit at
room temperature for more than 2 hours - 1 hour if the ambient temperature is 90oF (32oC) or
above. When packing for a picnic, make sure the foods are already chilled when they go into the
insulated hamper. The hamper
won’t chill food
- it just keeps food cold when properly packed with
ice. Hot cooked foods should be placed in shallow containers and immediately refrigerated so they
cool rapidly. Make sure to cover foods after they are cool.
NOTE:
Special considerations must be made when using venison or other wild game, since it can
become heavily contaminated during field dressing. Venison is often held at temperatures that
could potentially allow bacteria to grow, such as when it is being transported. Refer to the USDA
Meat and Poultry Department for further questions or information on meat and food safety.
FOOD SAFETY
