Cooking and baking our food to the appropriate and recommended temperature is essential for killing the bacteria or other pathogens that could grow there.
Following these cooking and baking guidelines will ensure that your food is cooked properly, and is safe for consumption.
- 1 Use a food thermometer to ensure that the food has reached a safe temperature.
- 2 Checking texture and color is not a good way to make sure the meat is properly heated.
- 3 Keep food hot (140ºF or above) after cooking to reduce the risk of bacteria thriving.
- 4 Cook all steaks, chops, and roast to an internal temperature of at least 145ºF.
- 5 Cook all ground meat to an internal temperature of at least 160ºF.
- 6 Cook chicken to an internal temperature of 165ºF.
- 7 Never taste raw cookie dough, raw eggs may contain salmonella or other harmful bacteria.
- A food thermometer is available to measure meat temperatures.
- Cooking temperatures for each meat are known.