Food Facts and Tips

As is shown in the image above, bacteria and other germs can proliferate and contaminate foods in temperatures between 40 degrees F (4 degrees C) and 140 degrees F (60 degrees C). This is known as the Food Danger Zone. Lower temperatures stops the germs from proliferating and higher temperatures kills them. So this zone is the go zone for contamination and potential food poisoning. Keeping foods in this danger zone for periods of an hour or more can mean that germs proliferate on the food and can make it harmful for health, perhaps leading to death from various infections.

Various foods should be cooked to the specified minimum internal temperatures to kill any germs present. Use a good quality food thermometer inserted right into the center of the thickest part of the food. Prepared foods such as curries should be stirred before checking, particularly when using frozen foods. The temperatures for various types of food are summarized in the image above. A detailed chart listing the safe internal temperatures for most common foods is provided at the end of the article.

How to Check the Minimum Safe Temperatures when Cooking Food

You can’t tell whether any meat or meat dish is safely cooked and free of bacteria and other harmful agents by simply looking at it, or prodding it. Thickness and rate of heating are important, as well as the way the food is handled or thawed before cooking. On the other hand, food does not need to be burnt to a crisp either. You need to use a good quality thermometer inserted into the center of the thickest part of the meat. The time the meat is held at the minimum safe temperature is also very important, not just the temperature itself. Temperature will generally continue to rise after the food is removed from the over, but you can’t predict or rely on this as it depends on how the food is cooked. Exceed the minimum temperature and time slightly, as an extra precaution. Allowing the food to rest for the specified time also helps ensure any harmful germs are destroyed because the temperature will continue to rise during this period before dropping

Properly cooked and uncured red meats such as pork or steak, can be served rare, with a pink color after the meat has reached the specified safe internal temperature for the required time. 

Use the chart shown below and a food thermometer to ensure that poultry, meat, processed meats, seafood and various prepared meals reach a safe minimum internal temperature before serving.

Importance of Time at Recommended Safe Temperature

It is important that the food is held at the critical safe temperature long enough to kill the bacteria, fungus and other germs that can cause contamination. The chart below summarizes the recommended times for various foods.

Times Food Needs to be Kept of Specified Internal Temperature to Ensure its Safe

General Guidelines for Holding Cooking Foods

One of the major causes of food poisoning, apart from cross-contamination between raw risky meats such as poultry and ground beef, is keeping food warm for long periods. This creates the perfect set of conditions for the germs to multiply and contaminate the food. Various health authorities have issued strict rules about holding and handling cooked foods. See this reference for a good summary of the principles. 

Some of the tips that apply in the home are:

• Cold foods should be kept at temperatures below 40 degrees F (4 degrees C) – refrigerator temperature.
• Hot food should be kept warm at temperatures above 135 degrees F (57 degrees C).
• Do not use hot holding equipment to heat or reheat food.
• Check temperature frequently (at least 30-60 minutes.
• Take actual measurements of the food temperature; do not rely on a thermostat setting.
• Store serving utensil in food, otherwise germs may grow in food remnants at room temperature.
• Stir the hot food regularly.
• Always keep food covered.

General Guidelines for Reheating Foods

There are strict regulations for commercial food suppliers about reheating of foods.

The general principle is that all leftover foods or pre-cooked foods or any leftover foods used as an ingredient be regarded as potentially contaminated and be reheated to at least 165 degrees F (74 degrees C) for least 15 seconds before being served.

This is a good principle to follow in the home as well as it destroys the bacteria that could cause food poisoning. It is essential that all parts of the food reach the minimum temperature for 15 seconds, and this will require thorough stirring and mixing.

General Guidelines for Food Storage Limits in the Refrigerator or Freezer

The table below summarizes the food storage limits for common refrigerated and frozen foods. Use labels attached to each item to enable the storage times to be checked. Always err on the safe side and follow the 'use by dates' and 'best before dates' on the packages.

Test Your Food Thermometer Regularly to Make Sure it is Accurate

A poorly calibrated food thermometer may be worse than none as you may ignore warming signs that the food is not cooked properly. Test regularly using the freezing and boiling point for water:

• Cold Test - Add crushed ice to a glass, add a little cold water and stir to cool the water down to freezing. Place your thermometer stem about 2 inches (5 cm) into the water without coming into contact with the glass. Leave for about 30 - 60 seconds. Check that thermometer reads 32 degrees Fahrenheit (0 degrees C).

• Hot Test - Boil some water in a saucepan. Remove from the stove and insert your thermometer about 2 inches (5 cm) into the water, and without touching the side or bottom. Swirl the thermometer around with your hand and after 30 -60 seconds, and check that the thermometer read 212 degrees Fahrenheit (100 degrees C).

If the readings are wrong you can re-calibrate many of the more expensive thermometers of replace them.

Safe Minimal Internal Temperatures for Cooking Various Types of Food

Safe Maximum Storage Times for Various Foods in the Refrigerator and Freezer