Proper Cooking Temperature: A Basic Food Safety Measure
Each summer, we see an increase in the incidence of foodborne illnesses. Perhaps this is because of the warmer temperatures making temperature control for Time/Temperature Control for Safety (TCS) food more difficult or perhaps it is the increased amount of people who are barbequing this time of year – it is National Picnic Month, after all!
Earlier this month, I briefly discussed the impact climate change can have on our food safety system across the globe. As part of this discussion, I noted the increase we were likely to see in the prevalence of existing and potentially new bacteria, viruses, and parasites. One of the keys to controlling the spread of these in our food system is ensuring proper cooking and that food reaches the proper endpoint cooking temperature. And this is certainly more important during the summer when we do see an increase in picnics, and for foodservice operators, catering and barbequing in places our employees may not be accustomed to working.
There are two important aspects that our employees need to recall – the actual endpoint cooking temperature of various products and how to properly take the temperatures of food – especially if these are foods the employees are not accustomed to preparing from your normal menu.
During these times, it is important to remind our employees that even if we are not working in our standard commercial kitchen, food safety and endpoint cooking temperatures still apply. Along with this, there are two important aspects that our employees need to recall – the actual endpoint cooking temperature of various products and how to properly take the temperatures of food – especially if these are foods the employees are not accustomed to preparing from your normal menu.
Cooking temperatures are one of the basic food safety lessons that everyone learns in their first food safety class, but they are not always easy to remember, especially when newly discovered knowledge occasionally dictates that endpoint cooking temperatures be revised, which you will see if you follow food code updates.
Current recommendations for cooking temperatures are the following:
- 135°F: Plant foods cooked for hot holding;
- 145°F: Eggs prepared for immediate service, fresh meat steaks, chops and roasts;
- 155°F: Eggs prepared for later service, ground beef and pork; and
- 165°F: All poultry and stuffed meats.
Taking the temperature of food products can also be confusing to employees who may be working with a new food item or are not accustomed to using a food thermometer. The first concept employees should recognize is that each type of thermometer has a slightly different method to use. The two most common food thermometers used are the bimetallic stemmed dial thermometer and a digital thermometer. Be sure to review with employees the type of thermometer you utilize in your business and the depth at which the thermometer must be inserted into the food product to achieve an accurate reading.
Placement of the thermometer when obtaining the reading is also important to getting an accurate reading. Be sure to place it in the thickest part of the food and away from gristle, fat, and bone. In burgers, steaks, and chicken breasts, slide the thermometer into the side. When in doubt, get multiple readings of the product. I have taken the temperature of chicken in different parts of the product that varied in temperature by as much as 15°F.
When cooking large amounts of product, such as you might do with a large catering, it is best to measure the endpoint cooking of each item. But, realizing this is not always possible or feasible, be sure to measure multiple products to ensure the proper endpoint temperature has been reached. If you are putting large amounts of products on the grill or griddle at the same time, measure those which were placed on the cooktop at different times (first, middle, last) before removing the batch. Based on the thermometer you are using, be sure to give the thermometer time to respond to get an accurate reading.
For more resources for temperature control, be sure to check out our daily temperature log and temperature chart resources available free of charge on our FoodHandler resource page. Likewise, if you have any questions or comments, be sure to send me an email, we are here to help you serve the safest food possible to your customers! Risk Nothing.
How Effective is Your Food Safety Training?
Basic food safety in a restaurant kitchen is not rocket science, but critically important for the crew to take the time to learn about it and for managers to set the example each day. Customers never expect or want to see a manager, chef, or a crew member make a very visible food safety mistake, like not washing hands before food prep and gloving, or touching their face or hair while prepping or handling food. Have we all seen it happen in our restaurant or as a customer elsewhere? Certainly. Are you using some creativity in your current training methods to help your staff “get it” so to speak, and reflect positive behaviors regarding food safety?
Why Does Food Spoil?
Food gradually deteriorates because of a natural process of aging, just like humans. However with all foods, there are a few things we can do that have a positive effect on the shelf life and safety of our foods at the restaurant. Some preservation is done at the food manufacturing plant, some naturally, but a better understanding of the processes may help you extend that shelf life. Preservation methods and storage conditions must be designed to reduce the rate of decomposition and protect the safety, appearance and taste of our food.
Top Food Safety Websites
You ask…How do I learn about food safety regulation? What pathogens in foods can make me sick? What temperature should I safely cook my roast beef to and how do I take food temperatures? How do I clean and sanitize anything according to the FDA Food Code? What and where is the most recent version of the FDA Food Code? Where can I find food safety educational materials galore in book form or online? Do I need them in Spanish or a Chinese dialect?
