Ensuring food safety is paramount in any food service operation or even when cooking at home. A critical aspect of food safety is cooking food to the required internal temperature. Understanding Why Must You Cook Food To The Required Internal Temperature is essential to protect consumers from foodborne illnesses. This article delves into the science behind safe cooking temperatures, providing a comprehensive guide to best practices and recommendations based on the latest FDA Food Code guidelines.
Understanding Internal Cooking Temperatures
To minimize pathogenic bacteria in food to a safe level before serving, it’s essential to make sure that the food reaches the USDA minimum internal cooking temperature. Setting cooking temperatures at a higher level, for a longer time can be a good control measure.
The following minimum internal cooking temperatures are based on the 2017 FDA Food Code.
165°F (<1 second)
Foods that should be cooked to 165°F for less than 1 second include:
- Poultry (chicken, turkey, duck)
- Stuffing (made with poultry, meat, or fish)
- Stuffed foods (pasta, poultry, meat, seafood)
- Any foods containing TCS (Time/Temperature Control for Safety) Food ingredients that have been previously cooked.
This high temperature is crucial for eliminating harmful bacteria like Salmonella and Campylobacter, which are commonly found in poultry and can cause severe foodborne illnesses.
155°F (17 seconds)
The following food items need to attain a temperature of 155°F for 17 seconds:
- Ground meat (beef, pork, etc.)
- Mechanically tenderized meat
- Ground seafood
- Shell eggs that will be hot-held
Ground meats have a higher risk of bacterial contamination because the grinding process spreads bacteria throughout the meat. Reaching 155°F for 17 seconds ensures these bacteria are destroyed.
145°F (15 seconds)
145°F for 15 seconds is the recommended time held at this internal temperature for roasts, such as beef, pork, veal, and lamb. For alternative cooking temperatures and times for roasts, refer to the USDA guidelines.
This temperature is effective for eliminating surface bacteria that may have contaminated the roast during handling.
135°F (No Minimum Time)
Hot food such as vegetables, grains, legumes, and fruit should be held at 135°F or higher to ensure that pathogenic bacteria do not multiply. Although these foods are less prone to bacterial contamination than meats, maintaining this temperature prevents the growth of any potential pathogens.
Hot Holding Food: Maintaining Safe Temperatures
The cardinal rule for hot holding food is to keep it at a minimum of 135°F or higher. This prevents bacteria from multiplying to unsafe levels. Stirring food regularly is also important to ensure even temperature distribution throughout the batch.
Best Practices for Hot Holding
- Don’t surpass the maximum hold time: 4 hours should be the maximum time you hold hot food.
- Never mix new food and old food: Always discard old food, sanitize the serving dish and cutlery, and then replace it with fresh food.
Reheating Food Safely
Reheating food improperly, and failing to reach the minimum required internal temperature, allows pathogenic bacteria to proliferate, leading to potential foodborne illnesses. Food must be reheated to 165°F for 15 seconds.
Best Practices for Reheating Food
- Keep food in cooler until ready: Remove food from refrigeration only immediately before reheating.
- Only reheat once: Never use hot-holding equipment to reheat food more than once. Food must be discarded after it has been re-heated once.
Cooling Hot Food: Preventing the Danger Zone
Cooling hot food improperly is a significant contributor to foodborne illnesses. The danger lies in the Temperature Danger Zone (41°F – 140°F), where bacteria multiply rapidly. Aim to cool hot food within 30 minutes to minimize time spent in this zone.
Best Practices for Cooling Hot Food
- Use the right containers: Opt for large, shallow trays and pans (two to three inches deep) to maximize surface area for faster cooling.
- Divide food up: Break down hot food into smaller or thinner portions.
- Use an ice bath: Place the hot food in a clean, cold container and submerge it in a larger container filled with ice or ice water. Refresh the ice/water regularly.
- Stir food: Stir or rotate the food frequently during cooling.
- Use the right container: After removing cooked roasts and whole chickens from their juices, transfer the food to a clean, cold container with enough space for air to circulate. Make sure it is covered.
- Cover food while cooling: Protect all food from cross-contamination during the cooling process.
- Check temperature: Monitor the food temperature regularly to ensure it exits the Temperature Danger Zone quickly.
- Never put hot food in a cooler: Placing hot food in a cooler can raise the cooler’s temperature and cause condensation, potentially cross-contaminating other foods.
- Never cool food at room temperature: Cooling food at room temperature keeps it in the temperature danger zone for an extended period.
By understanding and adhering to these guidelines, you can significantly reduce the risk of foodborne illnesses. Ensuring that food is cooked, held, reheated, and cooled properly is essential for maintaining food safety and protecting consumers.
