Cook
Cook to the right temperature
Why it matters
Did you know that the bacteria that cause food poisoning multiply quickest in the “Danger Zone” between 40˚ and 140˚ Fahrenheit?
And while many people think they can tell when food is “done” simply by checking its color and texture, there’s no way to be sure it’s safe without following a few important but simple steps
Follow these top tips to keep your family safe
Use a food thermometer.
Cooked food is safe only after it’s been heated to a high enough temperature to kill harmful bacteria. Color and texture alone won’t tell you whether your food is done. Instead, use a food thermometer to be sure.
Keep food hot after cooking (at 140 ˚F or above).
The possibility of bacterial growth actually increases as food cools after cooking because the drop in temperature allows bacteria to thrive. But you can keep your food above the safe temperature of 140˚F by using a heat source like a chafing dish, warming tray, or slow cooker.
![cooking food in a microwave cooking food in a microwave](https://webarchive.library.unt.edu/web/20130216023026im_/http://www.foodsafety.gov/images/cook_inset_microwave.jpg)
Microwave food thoroughly (to 165 ˚F).
To make sure harmful bacteria have been killed in your foods, it’s important to microwave them to 165˚ or higher. Here’s how:
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