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Lesson 4
Lesson 4
Objectives
Objectives
Recognize safe internal cooking temperatures for various foods.
Explain why ground beef should be cooked to an internal temperature of 160 °F instead of “until it is no longer pink.”
Demonstrate how to use a food thermometer.
Cook
Cook
Cook: heating foods to a proper internal temperature that's high enough to kill harmful bacterial.
Why is it important?
Bacteria multiply rapidly in the "Danger Zone" between 41 F and 140 F. Cooking foods to a proper internal temperature ensure that harmful bacteria is killed.
Cook to Proper Temperatures
Cook to Proper Temperatures
All cooked foods have an internal temperature they need to reach before they are considered safe to eat, even leftovers. There are two sets of temperature guidelines available to us. The first one is the USDA Temperature Guidelines for Consumers. This is the one we will be following in our homes. The other guidelines are based on the FDA Food Code. There is not much difference between the two, but if you work in a foodservice operation, you will need to follow FDA Food Code guidelines or local requirements.
USDA Temperature Guidelines for consumers
USDA Temperature Guidelines for consumers
Guidelines for home food preparers.
FDA Food code
FDA Food code
Guidelines for foodservice establishments.
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