Specify cooking time and required minimum internal cooking temperature in all recipes.

Use properly calibrated thermometers with a suitable size probe, accurate to within 2F (1C), to measure food temperatures. Check internal temperatures in several places, in the thickest part of the food. Clean and sanitize the thermometer after each use.

Avoid overloading ovens, fryers, and other cooking equipment. The equipment or oil temperature might drop, and the food might not cook properly. Crowding food also might lead to cross-contamination.

Let the cooking equipment’s temperature recover between batches.

Use utensils or gloves to handle food after cooking and taste food correctly to avoid cross-contamination. The safest and most sanitary way to taste food is to ladle a small amount into a dish. Taste the food in the dish with a clean utensil. When finished, remove the dish and utensil from the area and have them cleaned and sanitized.

COOKING REQUIREMENTS FOR SPECIFIC FOOD

Poultry, Stuffing, Stuffed Meats, and Casseroles

Poultry, stuffing, stuffed meats, should be cooked to an internal temperature of 165F (74C) or higher for fifteen seconds. Poultry tends to have more types and higher counts of microorganisms than other meat and, therefore, should be cooked more thoroughly.

Stuffing poses a hazard for several reasons. It can be made with potentially hazardous food, such as eggs or oysters, which need to be fully cooked. It also acts as insulations, preventing heat from reaching the center of meat or poultry. For example, when poultry is stuffed, the thighs, wings, and even the breast can reach temperatures of 165F (74C), while the stuffing may still be at an unsafe temperature. If the bird is taken out of the oven too soon, microorganisms in the stuffing will not be killed, creating a potential hazard.

For this reason, stuffing should be cooked separately, particularly when cooking whole, large birds or large cuts of meat. Smaller cuts of meat, such as pork tenderloins or veal chops, may be stuffed before cooking, but verify that the internal temperature of both the meat and the stuffing has reached 165F (74C) for at least fifteen seconds.

Pork

Cook pork, such as chops or medallions of tenderloin, to an internal temperature of 145F (63C) or higher for fifteen seconds. This temperature is high enough to destroy any Trichinella spp. larvae that might have contaminated the pork. Pork roasts, on the other hand, must hold the same internal temperature for at least four minutes. Depending on the type of roast and the oven used, however, pork can be cooked at different internal temperatures.

Beef

Steaks must reach and hold an internal temperature of at least 145F (63C) for fifteen seconds.

Roasts, on the other hand, must hold the same internal temperature for at least four minutes. Depending on the type of roast and the oven used, however, beef can be cooked at different internal temperatures.

Ground meats

Ground beef, pork, and other meat or fish must be cooked to an internal temperature of 155F (68C) for at least fifteen seconds. Most whole-muscle cuts of meat are likely to have microorganisms only on their surface. When meat or seafood is ground, microorganisms on the surface are mixed throughout the product. To make sure microorganisms are destroyed, thorough cooking is a must. Check with your local or state regulatory agency for additional requirements. (See table).

Temperature	Hold for (in minutes)
130F (54C)
133F (56C)
135F (57C)
136F (58C)
138F (59C)
140F (60C)
142F (61C)
144F (62C)
145F (63C)

Дата добавления: 2015-10-31