Food Safety: Cooking

Overview

It is important to cook foods well and at a safe temperature to prevent foodborne illness. Here are a few tips.

• Use a clean meat thermometer.

  It can show whether meat, poultry, or egg dishes are cooked to a safe temperature.

• Bring liquids to a boil when reheating.

  Bring sauces, gravies, and soups to a boil when reheating. Reheat other leftovers to at least 74°C (165°F).

• Heat food well in the microwave.

  When using a microwave, cover the food container, and turn or stir the food to make sure it is heated evenly throughout. If the microwave does not have a turntable, rotate the dish by hand once or twice during cooking.

• Cook eggs well.

  Cook eggs until whites and yolks are firm.

• Avoid eating raw or undercooked foods.

  Do not eat raw or partially cooked eggs (including cookie dough), raw (unpasteurized) milk, cheeses made with raw milk, or unpasteurized juices.

• Cook meat to a safe temperature.

  Do not eat undercooked hamburger, the main source of E. coli infection. Cook fish and shellfish until it is opaque and flakes easily with a fork. Be aware of the risk of foodborne illness from raw fish (including sushi), clams, and oysters.

• Be careful when eating out.

  Make sure foods are thoroughly cooked and are served hot.