Food Safety is one of the most important aspect after cooking the food. It is very important to cook the food at proper and safe temperature to avoid food poisoning. E.g: The following foods are recommended safe when cooked in the proper and safe temperature.
- Whole Poultry 165’F
- Chicken Breasts 165’F
- Egg Dishes 160’F
- Ground beef 160’F
- Pork 160’F
- Fish 145’F
- Steaks, Roasts 145’F
Adapted from the U.S. Department of Agriculture, Food Safety and Inspection Service (2006). Is It Done Yet? Available online: http://www.fsis.usda.gov/
Following are Some measures to be taken care while cooking food:
- Use a clean meat thermometer to determine whether meat, poultry, fish or egg dishes are cooked to a safe temperature.
- Bring the sauces, gravies, and soups to a boil when reheating. Reheat other leftovers to at least 165°F (74°C).
- Boil properly even when adding the water into the gravies or dal just before serving.
- When using a microwave oven, 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 the cooking.
- Try covering the cookware when cooking in low heat or stand in front if cooking uncovered.
- Cook the eggs until the whites and egg yolks are fully firm.
- Do not eat raw food items such as partially cooked eggs (including cookie dough), raw (unpasteurized) milk, cheeses made with raw milk and unpasteurized juices.
- Never eat undercooked hamburger, which is considered as the main source of E. coli infection.
- Food Poising is extremely dangerous situation for the human body, hence be aware from the risk of food poisoning from raw fish that includes sushi, clams and oysters.
- Cook the fish and shellfish until it is opaque and flakes easily with a fork.
- Whenever eating out at the restaurants, make sure foods are thoroughly cooked and are served hot.
- Also check out the food is hygienically prepared and served in front of you.