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With the increase of outdoor cooking happening, a reminder about food safety seemed appropriate for this time of year. Preparing and cooking food safely helps prevent harmful bacteria from making us sick. Whether you are prepping the food inside or outside, the same following principles are important.
- Keep everything clean. This includes hands, utensils, platters, cutting/prep boards and tables/counters. Do not use the same equipment for cooked foods that you did for raw foods. Clean between using with raw foods before using for cooked foods.
- Keep hot food hot and cold food cold (40 degrees F or lower). Cooked meat and poultry should be kept at 140 degrees F or more until served. Discard any food left out for more than 2 hours (1 hour if outside temperature is above 90 degrees F).
- Cook food thoroughly to the recommended safe minimum internal temperature. It may look done on the outside, however, this is not a sure way to know. The best way is to use a thermometer placed in the thickest part of the food, away from bone, fat or gristle. Be sure to know where the sensing area of the thermometer is so it is inserted properly into the food. You may need to place the thermometer in several places to be sure all areas have gotten to the minimum internal temperature. Cook poultry to at least 165 degrees, ground beef, pork and lamb to a minimum of 160 degrees and beef, pork, lamb steaks, chops and roasts to at least 145 degrees. For thin meats such as burgers, chicken breast or pork chop, insert the thermometer in the side (parallel to the top and bottom) to ensure the sensor area gets to the center of the burger.
- Make sure your thermometer is reading accurately. Test your thermometer by filling a large glass with finely crushed ice and add clean tap water, covering the ice. Stir well. Immerse the thermometer a minimum of 2 inches into the ice water without touching the sides or bottom of the glass. Wait a minimum of 30 seconds to get a reading. It should read 32 degrees F. Some thermometers have an adjustable nut to move the pointer to 32 degrees F. If it does not adjust, replace with a new thermometer.
The Meat and Poultry hotline is a great resource if you have questions. Additionally, they will mail you a FREE food thermometer. Just call them at 888-674-6854. Although I have not received one yet, I made the call just to be sure the offer was real.
To learn more, contact Janell at the Chouteau County Extension Office at 622-3036, janellb@montana.edu or in the green building next to the Chouteau County Courthouse at 1308 Franklin St in Fort Benton.
Follow us on Facebook @ChouteauCountyExtension to keep up to date on what is happening in Chouteau County Extension and 4-H.
