Many do not realize that eating tainted food can be life threatening. Unless you’ve worked in the food industry, you may never have been taught what is and isn’t safe in the kitchen. A little know how can save you.
Cold food must always be stored in a refrigerator with an air temperature no higher 38 degrees Fahrenheit, and food must be no warmer than 41 degrees. Produce does well in the lower 40’s but seafood should be kept in the lower 30’s. Your food temperature in the freezer should be below 0 degrees Fahrenheit unless it is being thawed for consumption. When thawing frozen food, the refrigerator (at 41 degrees or lower) is ideal, but can take time. If the food must be thawed more quickly, the item can be placed in a water bath that maintains both a constant stream of running water through it and a temperature below 70 degrees. If the temperature gets too high, ice may be added to the bath to bring down the temperature. Be sure that any item or surface that comes in contact with raw meat does not come in contact with any other food item, including cooked meat.
When cooking food, meats and proteins in particular, it is extremely important to heat food to a proper temperature and have it consumed very soon afterwards. As the temperature drops, it becomes dangerous, as food that is between 70 degrees and 120 degrees is a perfect breeding ground for illness inducing bacteria. 165 degrees Fahrenheit is a good guideline to stick to when checking the temperature on your meat, as that is a temp that will ensure the protein is safe to eat. Certain meats can be served at lower temperatures but if you won’t remember them all, then 165 degrees is the guideline to use. For those cooks who prefer that their meat is not overdone, remember that steaks, seafood, and roasts are safe at 145 degrees. Eggs, ground beef, and pork cuts can be served at 160 degrees, while poultry like chicken must always be served at 165 degrees, no exceptions.