The starting point of learning to cook as part of your cooking basics journey needs to be food safety. While it’s a large subject that food professionals need to study and are even tested on, the home cook only need be concerned with a few basic practices to ensure the prevention of foodborne illnesses. The kitchen can be a hotspot for bacteria and other pathogens if proper precautions are not taken. Below we outline the key aspects of food safety, focusing on the hazards of cross-contamination, observing proper temperatures for safe food storage, and safe internal temperatures of food when cooking.
Quick Background
All the rules that follow are based on this one simple understanding – all food can and does carry some form of bacteria. Some of that bacteria is harmful to humans and in fact, some, as in the case of Botulism, can even be deadly.
The process of refrigeration and freezing slows the growth of such bacteria and the process of cooking kills most bacteria.
With this in mind we need to keep our food fresh and properly cooled until we cook it at which point we need to be sure that it has reached a safe internal temperature. This is why fruit can be so dangerous. We usually eat fruit raw. Any bacteria that forms on the fruit will end up being eaten. So keep your knives and cutting boards clean, always wash your fruit, vegetables prior to cutting them, and be mindful of…
Cross-Contamination
Cross-contamination occurs when harmful bacteria or allergens are transferred from one surface, food, or utensil to another. This can happen in several ways:
- Using the Same Cutting Board: Using the same cutting board for raw meat and other foods, like vegetables or bread, can and will spread bacteria. Thoroughly clean the board with soap and hot water before using it for anything else. Or use separate cutting boards entirely.
- Improperly Cleaned Utensils: Knives, spoons, and other utensils used on raw meat should be washed thoroughly before being used on other foods. The safest way to achieve this is to use a separate knife with the separate cutting board and be sure they don’t touch each other.
- Unwashed Hands: Handling different foods without washing your hands in between can transfer bacteria from raw foods to ready-to-eat foods. It’s not just your tools. Your hands need to be clean as well. Even if you have separate knives and cutting boards you have to remember to wash your hands when moving from one cutting board to the other.
To prevent cross-contamination:
- Use separate cutting boards and knives for raw meat (including fish and seafood), and fruits and vegetables.
- Wash hands with soap and water before and after handling raw foods.
- Clean and sanitize all utensils and surfaces after preparing raw foods.
A note about washing
Wet your hands and scrub them with soap for 20 seconds then rinse and dry with a clean towel.
Proper Temperatures for Safe Food Storage
Storing food at the right temperature is crucial to prevent bacterial growth. The “danger zone,” for food is between 40°F (4°C) and 140°F (60°C). This is the temperature range in which bacteria multiply rapidly. Don’t keep your food in between these temps for long. In fact, most dairy, raw meat, including fish and shellfish, that have been in that temperature range for 4 hours or more should be immediately disposed of. That pizza that’s been on the counter at room temperature for 4 hours needs to be thoroughly re-heated (all the way to internal cooking temperatures) for it to be safe again.
- Refrigeration: Keep your refrigerator below 40°F (4°C) and check it with a thermometer. You can get one here. Ensure that all perishable foods, including meats, dairy products, and leftovers, are refrigerated within two hours of cooking.
- Freezing: Freezers should be kept at 0°F (-18°C) or lower. Freezing food stops bacterial growth, though it does not kill bacteria already present. Do not assume that freezing something will make it safe again. Many bacteria die at freezing temperatures but many do not.
- Thawing: Thaw frozen foods in the refrigerator, in cold water, or in the microwave, but never at room temperature, as this can lead to bacterial growth.
Tip: If you wish to defrost something quickly, submerge it in water. (not hot water) Put something on top of the food to keep it underwater. Also be sure that the food is properly sealed in a plastic bag or it will get wet.
Safe Internal Temperatures for Cooking
Cooking foods to their safe internal temperatures is one of the most effective ways to kill harmful bacteria. Here are some key temperatures to remember:
- Poultry (whole or ground): 165°F (74°C)
- Ground meats (beef, pork, lamb, veal): 160°F (71°C)
- Pork: 145°F (63°C)
- Fish and shellfish: 145°F (63°C)
- Eggs: Cook until the yolk and white are firm or to 160°F (71°C) if used in recipes where eggs remain liquid.
Why is a medium rare steak cooked to 125°F safe while a hamburger cooked to the same temperature is not?
Because the inside of the meat is generally sterile. It is the outside that forms the bulk of the bacteria. When meat is ground, the outside is ground into the inside exposing most of the meat to the air. For this reason there are many precautions taken when making steak tartare and even then it is not recommended for the elderly, young children, or pregnant women to eat. I do not recommend making tartare at home.
Using a food thermometer is the most reliable way to check if the food has reached its safe internal temperature. Insert the thermometer into the thickest part of the food, and avoid touching the bones as this will distort the reading. When taking food temperatures I always recommend to wait two to three seconds with the thermometer inserted before reading what it says. Even the “instant read” brands take a second or two. Also, be sure your thermometer hasn’t protruded from the other side of the meat or that any part of the thermometer is touching any cooking surface.
You can find handy charts on proper food storage and cooking temperatures at foodsafety.org. It’s a great place to stay on top of food recalls as well.
Conclusion
Practicing good food safety habits in the kitchen is essential to preventing foodborne illnesses. By understanding and mitigating the hazards of cross-contamination, maintaining proper food storage temperatures, and cooking foods to their safe internal temperatures, you can ensure that your meals are not only delicious but also safe to eat.
As a last bit of advice, remember, when in doubt, throw it out—better to be safe than sorry when it comes to food safety.
