by Parish Divinity, EHS
As the holiday season approaches and new menu items start appearing, emphasis is again placed on the proper cooking of foods. Time and temperature control for safety foods that require cooking are considered “cooked” only after they have been heated to the minimum cook temperatures designated for the particular food item. This minimum cook temperature must be reached in order to kill harmful bacteria such as Salmonella and E. coli 0157. Color and texture alone won’t tell you whether your food is done. Instead, use a food thermometer to be verify the food’s internal temperature. When checking the temperature of food, always check the temperature in at least two locations, and at least one of those temperatures should be measured in the thickest part of the food (if applicable).