Cook does not mean safe

Update:19 Dec 2017
Summary:

• Using a food thermometer is the only effective way to […]

• Using a food thermometer is the only effective way to ensure that food will not be over cooked and dried out.
• All beef, pork, lamb, veal, steak, pork chops must have an internal temperature of 145 ° F, followed by a 3-minute cook to ensure safety
• Use a food thermometer to ensure that cooked food maintains a safe temperature before eating. Cold food should be kept at 40 ° F or below while hot food should be kept at 140 ° F or above
Can not rely solely on the observation of food color changes
Numerous studies have shown that changes in the color or texture of food by cooking alone can not effectively determine whether all bacteria have been killed
• For example, beef turns brown before all bacteria have been eliminated, so a food thermometer must be used to ensure that the beef has reached 160 ° F

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