Also wash any other items that come in contact with food, such as utensils and cutting boards. If there is no time to wash cooking tools between uses, use separate plates and tools to keep raw and cooked foods from coming into contact with each other. Using different color-coded sets can aid in keeping foods from coming into contact with each other.
Proper temperature is an essential deterrent to foodborne illness. According to the USDA, temperature is the only way to gauge whether food is sufficiently cooked. Therefore, always use a thermometer to ensure foods are cooked to a safe temperature. A refrigerator/freezer thermometer will test that foods are stored within a proper temperature zone. Limit the time food spends in warmer environments by picking up meats, dairy and other refrigerated products and the end of a shopping trip, and refrigerate them promptly at home.
While cold temperatures will stop the growth of bacteria, heat will kill existing bacteria. Cooking food to an internal temperature of at least 160°F will kill almost all viruses, parasites, and bacteria. The USDA recommends specific internal temperatures for various kinds of meats and foods for safest preparation.
Food temperature readings are affected by the type of thermometer used and where the stem is inserted into the food. The stem should be inserted into the thickest part of the food, even sideways when necessary. When testing meat, insert the stem away from bone, fat or gristle. Whole birds should be tested at the thickest part of the thigh. If the cut of meat is an uneven shape, it is a good idea to test temperature in several places to ensure the entire meat is properly cooked. When the thermometer reads the ideal temperature, push the stem in a little more. If the temperature remains the same the meat is done; if the temperature drops, continue to cook the meat. Casseroles, lasagnas and other combination dishes should also be checked at the center or thickest part of the meal. Test the dish in several places, especially when cooking egg, meat, and poultry recipes. Digital thermometers are a good choice for thin foods, like hamburgers and pork chops, as the temperature sensor is in the tip of the stem. Do still insert the tip into the thickest part of the food, even sideways, in order to test that the potentially coolest part of the meat is fully cooked.
Improper storage temperatures can affect food quality as well. At temperatures near 32°F, foods may begin to ice up, thus lowering the quality of foods like raw fruits, vegetables, and eggs. Use a refrigerator thermometer with a “safe zone” clearly marked on the dial to ensure foods are kept both tasty and safe.
Keep defrosted meats in the refrigerator until just before cooking to avoid bacterial growth. Keep other perishable foods in the refrigerator until just before use or serving. Never let food sit out for more than 2 hours, or one hour if temperatures are 90°F or higher. Food that seems fine may be still be spoiled, since bacteria generally do not change food’s look, taste, or smell. As a rule, never eat anything that sat out too long, even though it may appear all right.
If power is lost, try to keep the refrigerator and freezer doors closed as much as possible to keep in the cold air. Generally, a refrigerator will keep food cold for about 4 hours if the doors are kept shut. A fully packed freezer will hold its temperature for about 48 hours, or 24 hours if only about half full. When the power comes back on, take a quick look at the refrigerator/freezer thermometers. If the refrigerator temperature is still at 40°F or lower, the food should be safe. If the freezer reads at 40°F or lower, the food is safe to be refrozen. Throw away any perishable items, such as meat, dairy, and leftovers that sat above 40°F for 2 hours or more. If any food has a suspicious odor, color, or texture, or just feels warm to the touch, throw it away. If power failures occur frequently, consider using a digital wireless indoor/outdoor thermometer. Place one sensor in the fridge and one in the freezer. Temperatures may be monitored on the display unit without opening the door. Using lithium batteries in the sensors will extend the lower temperature range more than alkaline batteries.
Clean up spills and other messes immediately, especially those from meats and dairy. Wash the inside, shelves and drawers of the appliance with soapy water every few months. Wipe down with clean water and dry. This routine will help keep any existing bacteria from infecting new foods.
Buy a fresh turkey only 1 or 2 days before it is to be cooked. Since it should still be cold when brought home, it is a good idea to pick it up last at the grocery store and refrigerate it immediately at 40°F or lower. A frozen turkey that is well wrapped can stay in the freezer for up to 1 year, but allow it to thaw 4 to 6 days in the refrigerator (not the kitchen counter). Use a plastic bag to keep turkeys and other poultry separate from items in the grocery cart, and use a platter or container in the refrigerator to prevent meat juices from contaminating other foods.
As with any meat, always wash hands, utensils, and counters before and after preparing a turkey. Make sure juices do not contact any surfaces or utensils – if this occurs, sanitize the area or items immediately.
Keep meat refrigerated until just before cooking to minimize bacteria growth. Use a thermometer to ensure turkeys, roasts, and other meats are properly cooked and safe to eat. Although any thermometer will work, meat thermometers are the easiest to use, since they have dials specifically marked with recommended doneness levels, such as rare, medium, and ham. Many digital thermometers are also preprogrammed with meat temperatures to take the guesswork out of safe cooking. Always wash the thermometer stem thoroughly after each use. Timers are another handy helper in a busy kitchen. A one-handed timer allows freedom to multitask, and a multi-event timer can help plan cooking times so a main course and side dishes will be ready at approximately the same time.
The National Turkey Federation recommends cooking turkey in an open pan, in an oven at 325°F, for tasty and healthy results (cooking a turkey at less than 325°F could cause bacterial growth). Cook the bird until a thermometer reads an internal temperature of 180°F in the thigh and 170°F in the breast. Stuffing should read 165°F in the center for 15 seconds. Some birds come with a pop-up timer, which is helpful as an early temperature indicator, but always use a meat thermometer to check the meat is properly cooked throughout. The NTF also recommends using an oven thermometer to verify the oven is operating at the proper temperature. This will help ensure the meat is prepared both safely and deliciously.
Throw out any turkey, stuffing or gravy that has been left out more than 2 hours (1 hour at 90°F or higher). Refrigerate or freeze meat, stuffing and gravy in separate shallow containers; this will cool the leftovers quicker and hinder bacteria growth. Turkey or stuffing stored in the refrigerator should be consumed within 3-4 days, while gravy is good for only 1-2 days. Frozen leftovers should be eaten within 2-4 months for best tasting quality. Reheat any leftovers to at least 165°F to ensure the food is safe to eat.
Oven temperature can make or break a batch of cookies and other bakery. Most oven temperatures can vary from top to bottom and side to side. Placing an oven thermometer next to your foods while cooking will ensure your oven reaches the right temperature for that special batch of goodies.
Use a timer as a reminder of when to check on your baking progress. A traditional way to check if a cake is done is to insert a toothpick near its the center of the item baking; there should be no wet batter clinging to the toothpick when it is removed. An extra test is to use a thermometer instead of the toothpick. Besides checking for a clean stem, the thermometer will indicate if baking is partially done (at 170-180°F) or completely done (at 195°F).
Make a clean start before your cookout - wash your grill with hot, soapy water before each use to kill any lingering bacteria. Always wash cutting boards and utensils in hot soapy water between every use. Using color coded sets can help keep different raw meats and other foods separate.
Another bacteria-stopping strategy is to wash up between cooking steps, and always wash hands after handling raw meat, chicken or seafood. Hands should be washed in hot soapy water– and even with antibacterial soap or hand sanitizers, it takes at least 20 seconds of scrubbing to get rid of bacteria. A good idea is to use a timer to make sure you hit that safe 20 second mark. Practicing good handwashing habits may eliminate up to half of foodborne illnesses.
Defrost meat in the refrigerator prior to grill time. Keep meat refrigerated until right before it hits the grill. If grilling in a park or at a sporting event, keep the meat in a cooler at a temperature below 40°F. Wrap the meat tightly in plastic wrap or bags to prevent juices from contaminating other foods. If possible, keep non-meat foods in a separate cooler. Drop a refrigerator-freezer into the cooler to check that your meat stays below 40°F until you are ready to cook.
Taste is the reason most people love to grill, but cooking foods to the proper temperature is the best way to good tasting as well as safe food. Always use a meat thermometer to test if steak, burgers, and chicken breasts are cooked to their prime. The USDA recommends the following temperatures:
Cook foods to full doneness; do not partially cook foods and finish them later. Consider using a multiple event timer to monitor various cooking times, so all the foods on the menu will be done about the same time.
Barbeque sauces and marinades can spice up a cookout but inadvertently invite unwanted guests: bacteria. To battle contamination, always marinate meat in the refrigerator, not on the counter or outside. Boil leftover sauces before reusing them to prevent cross-contamination.
Warm weather means enjoyable outdoor picnic days, but it also speeds up food spoilage. Do not let food sit out for more than 2 hours. One hour is the limit if outdoor temperatures are approaching 90°F. To keep your picnic buffet at its best, put the food on ice or use a cooling tray to keep it chilled. Or, after perishable food has been outside for an hour, put it back in a refrigerator set below 40°F. A timer will help you keep track of the hour so you can focus on summer fun without forgetting food safety.
Like other leftovers, grilled foods have a refrigerated life of 3-4 days. Be sure to date any leftovers to ensure good taste and safety. Reheat foods to an internal temperature of 165°F, using a thermometer to verify the correct temperature.
Leftovers should be stored in containers that are airtight and shallow (preferably no more than 2 inches deep). Food takes longer to cool in larger containers, allowing extra time for bacteria to grow. Food cools quicker in smaller containers, thereby inhibiting bacteria growth.
Search the fridge weekly for any food hiding past its prime. “Expiration” and “use by” dates are good guidelines, but err on the side of caution and throw it away if you’re not sure an item is fresh. The FDA recommends eating leftovers within 3 days. Be sure to date leftovers so you will know when to eat and when to toss.
