North Dakota State University
NDSU Extension Service

Cooking for Groups:
A Volunteer's Guide to Food Safety (continued)

FN-585, June 2001

Introduction
Foodborne Illness: What you need to know
Fight BAC!
When You Plan, Shop and Store Food
When You Prepare Food
When You Cook
Recommended Cooking Temperatures
Danger Zone
When You Chill or Transport Food
When You Reheat Food
When You Keep Food Hot or Cold
When You Serve Food
When You Finish Up
Additional Information

When You Cook

Use a food thermometer to check the internal temperature of meat, poultry, casseroles, and other food. Check temperature in several places to be sure the food is evenly heated. Wash the thermometer with hot, soapy water after use.

Several types of thermometers are available, including:

• Oven-safe -- insert 2 to 2½ inches deep in the thickest part of the food, at the beginning of the cooking time. It remains there throughout cooking and is not appropriate for thin food.
• Dial instant-read -- not designed to stay in the food during cooking. Insert probe the full length of the sensing area, usually 2 to 2½ inches. If measuring the temperature of a thin food, such as hamburger patty or boneless chicken breast, insert probe sideways with the sensing device in the center. About 15 to 20 seconds are required for the temperature to be accurately displayed.
• Digital instant-read -- not designed to stay in food during cooking. The heat sensing device is in the tip of the probe. Place the tip of the probe in the center of the thickest part of the food, at least ½ inch deep. About 10 seconds is required for the temperature to be accurately displayed.

Never partially cook food for finishing later because you increase the risk of bacterial growth on the food. Bacteria are killed when foods reach a safe internal temperature.

Don't use recipes in which eggs remain raw or only partially cooked. Eggs should be prepared immediately after breaking. When possible, substitute pasteurized eggs for raw eggs in cooked dishes.

When preparing food in the oven, set the oven to at least 325°F. Cook food to the safe recommended temperature. Check internal temperature in several places with a food thermometer.

If a convection oven is used to prepare food, you may reduce oven temperature 25°F. Refer to manufacturer's instructions for additional information.

A microwave oven can be used to prepare food, but care must be taken to make sure food reaches a safe temperature throughout.

• Stir or rotate food midway through the microwaving time to eliminate cold spots and for more even cooking. Cover food.
• Partial cooking may be done in the microwave only if the food is to finish cooking immediately on the range, grill, or in a convectional oven.
• Use a food thermometer or the oven's temperature probe to be sure the food has reached a safe temperature. Check temperature in several places.
• Observe standing times given in recipes so cooking is completed.
• Check manufacturer's instructions.

Recommended Cooking Temperatures*

------------------------------------------------------------ 
Product                   Internal Temperature (°F)
------------------------------------------------------------
Egg and Egg Dishes

  Eggs                    Cook until yolk and white are firm.
  Egg casseroles             160
  Egg sauces, custards       160
------------------------------------------------------------
Ground Meat and Meat Mixtures

  Turkey, chicken            165 
  Beef, veal, lamb, pork     160 
------------------------------------------------------------
Fresh Beef, Veal, Lamb 

  Medium rare                145 
  Medium                     160 
  Well done                  170 
------------------------------------------------------------
Fresh Pork 

  Medium                     160 
  Well done                  170 
------------------------------------------------------------
Ham 

  Fresh (raw)                160 
  Fully cooked (to reheat)   140 
------------------------------------------------------------
Roast Beef 

  Cooked commercially,       140 
  vacuum sealed and 
  ready-to-eat 
------------------------------------------------------------
Poultry

  Chicken, turkey (whole)    165
  Chicken, turkey            165 
   (dark meat) 
  Poultry -- breast          165 
  Duck and goose             165 
------------------------------------------------------------
Stuffing

  Cooked alone or in bird    165 
------------------------------------------------------------
Sauces, Soups, Gravies, Marinades 

  Used with raw meat,      Bring to a boil 
  poultry or fish
------------------------------------------------------------
Seafood 

  Fin fish                 Cook until opaque and flakes 
                           easily with fork 
  Shrimp, lobster, crab    Should turn red and flesh should 
                           become pearly opaque
  Scallops                 Should turn milky whiite or opaque 
                           and firm 
  Clams, mussels,          Cook until shells open 
  oysters 
------------------------------------------------------------
Leftovers                    165
------------------------------------------------------------
*These USDA consumer guidelines vary slightly from the FDA 
and North Dakota Food Code temperatures. Foodservice personnel 
in commercial settings should consult with the food code. 

Keep It Hot -- Keep It Cold or Just Don't Keep It!

Danger Zone

Bacteria multiply rapidly between 41 and 140°F. To keep food out of this "danger zone," keep cold food cold and hot food hot. Keep cold food in the refrigerator, in coolers, or on the service line on ice. Keep hot food in the oven, in heated chafing dishes, or in preheated steam tables, warming trays and/or slow cookers.
(larger graphic -- 18KB gif illustration)

When You Chill Food

• Place food in the refrigerator at 40°F or lower.
• Don't overfill the refrigerator. Cool air must circulate to keep food safe.
• Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service.
• Divide turkey into smaller portions or slices and refrigerate. Remove stuffing from cavity before refrigeration.
• Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir.
• Cover and label cooked foods. Include the preparation date on the label.

When You Transport Food

Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40°F.

Hot food should be kept hot, at or above 140°F. Wrap well and place in an insulated container.

When You Reheat Food

Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140°F.

Foods that have been cooked ahead and cooled should be reheated to at least 165°F.

Reheat leftovers thoroughly to at least 165°F. Reheat sauces, soups, and gravies to a boil.

• On Stove Top --Place food in pan and heat thoroughly. The food should reach at least 165°F on a food thermometer when done.
• In Oven -- Place food in oven set no lower than 325°F. Use a food thermometer to check the internal temperature of the food.
• In Microwave -- Stir, cover, and rotate fully cooked food for even heating. Heat food until it reaches at least 165°F throughout.

It is NOT recommended to reheat foods in slow cookers, steam tables or chafing dishes. This equipment is meant to hold hot foods hot. Reheating in these containers may allow foods to stay in the "danger zone" (41 and 140°F) too long. Bacteria multiply rapidly at these temperatures.

When You Keep Food Hot

Once food is cooked or reheated, it should be held hot, at or above 140°F. Food may be held in oven or on serving line in heated chafing dishes, or on preheated steam tables, warming trays, and/or slow cookers. Always keep hot food hot.

Hot holding for extended periods may reduce the quality of the food.

When You Keep Food Cold

Store in refrigerator set at 40°F. If there is not enough room in the refrigerator, place food in coolers with ice or commercial freezing gels. Always keep cold food cold.

When You Serve Food

Use clean containers and utensils to store and serve food.

When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container.

Keep It Cold

Place cold food in containers on ice. Hold cold foods at or below 40°F.

Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container inside a deep pan filled partially with ice to keep food cold.

Food like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

Keep It Hot

Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.

Check the temperature frequently to be sure food stays at or above 140°F.

When You Finish Up

Discard any food left out at room temperature for more than two hours.

Immediately refrigerate or freeze remaining leftovers in shallow containers.

Additional Information

Your local NDSU Extension Service county office can provide general information on safe food handling practices. For additional information and to ensure that all state regulations or recommendations for food preparation and service are followed, contact your local/district health department or the state health department.

Visit the NDSU Extension Service website: www.ag.ndsu.nodak.edu/food.htm

Contact your local county office of the NDSU Extension Service for more information about food safety and nutrition.

For information about food storage, request "Food Storage Guide" (FN-579). Handouts and food safety posters promoting handwashing and thermometer use are available, too.

Toll-Free Numbers

USDA's Meat and Poultry Hotline
1-800-535-4555

FDA's Outreach and Information Center
1-888-SAFEFOOD

Food Safety Information is also available on the following sites:

Food Safety and Inspection Service
www.fsis.usda.gov

Government Food Safety Information
www.foodsafety.gov

Food and Drug Administration
www.cfsan.fda.gov

Centers for Disease Control and Prevention
www.cdc.gov/foodsafety

Partnership for Food Safety Education (Fight Bac!™)
www.fightbac.org

USDA/FDA Foodborne Illness Education Information Center at the National Agricultural Library
www.nal.usda.gov/fnic/foodborne/foodborn.htm

BACK | CONTENTS

FN-585, June 2001

NDSU Extension Service, North Dakota State University of Agriculture and Applied Science, and U.S. Department of Agriculture cooperating. Sharon D. Anderson, Director, Fargo, North Dakota. Distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914. We offer our programs and facilities to all persons regardless of race, color, national origin, religion, sex, disability, age, Vietnam era veterans status, or sexual orientation; and are an equal opportunity employer.
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North Dakota State University
NDSU Extension Service