Minimum internal temperature of 165℉ (74℃) for less than 1 second applies to: To ensure the food products being cooked are safe for consumption, use these temperature guidelines. Thermometers that have been dropped or exposed to extreme temperatures should be recalibrated. Be sure to calibrate thermometers regularly by inserting into a mixture of ice and water and adjusting the reading to 32☏/ 0☌. In sauces and stews, insert the thermometer at least two inches into the food. Use a clean, sanitized thermometer to measure the temperature by placing the thermometer in the thickest part of the food. The minimum internal temperature at which pathogens are destroyed depends upon the type of food. That’s why it’s important to cook food to a safe internal cooking temperature to avoid illness. Harmful contaminants cannot be seen, smelled, or tasted.
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