Cooking

Even when potentially hazardous foods are properly thawed, bacteria and other contaminants may still be present. Cooking foods to the proper internal temperature will kill any existing bacteria and make food safe. It’s important to remember, however, that conventional cooking procedures cannot destroy bacterial spores nor deactivate their toxins.

Keep in mind the following “safe cooking” tips:
• Stir foods cooked in deep pots frequently to ensure thorough cooking.
• When deep-frying potentially hazardous foods, make sure fryers are not overloaded, and make sure the oil temperature returns to the required level before adding the next batch. Use a hot-oil thermometer designed for this special application.
• Regulate size and thickness of each portion to make cooking time predictable and uniform.
• Allow cooking equipment to heat up between batches.
• Never interrupt the cooking process. Partially cooking poultry or meat, for example, may produce conditions

Monitor the accuracy of heating equipment with each use by using thermometers. In addition, always use a thermometer to ensure food reaches the proper temperature during cooking. Use a sanitized metal-stemmed, numerically scaled thermometer (accurate to plus or minus 2 ̊F) or a digital thermometer. Check food temperature in several places, especially in the thickest parts, to make sure the food is thoroughly cooked. To avoid getting a false reading, be careful not to touch the pan or bone with the thermometer.