Recipes -- they're everywhere. On the wire, in the mail, out of
books, on TV shows. Some recipes are safe, but many are written by chefs or
cooks who are not versed in up-to-date food safety concerns.
The U.S. Department of Agriculture knows about food safety and is available
to answer questions you may have about recipes that light up your screen and
come across your desk.
USDA's nationwide toll-free Meat and Poultry Hotline has compiled the
following tips you may find useful when you evaluate the safety of recipes
you're considering for your food section.
Preparation:Harmful bacteria grow rapidly at room temperature
and can be transferred to other foods or surfaces.
Do not defrost foods on the kitchen counter or
anywhere other than the refrigerator, in cold water or in the microwave oven.
Recipe cooking times should be based on
refrigerator-temperature foods. Meat and poultry shouldn't be brought to room
temperature before cooking. Bacteria can grow when food is in the "Danger
Zone" of between 40° F and 140° F.
Wash hands before and after handling raw meat, poultry, fish
and eggs. Simple as it seems, unwashed hands are a major cause of food borne
illness.
Wash the food processor or food grinder thoroughly after
grinding raw meat, poultry or fish before using the machine for chopping other
foods that won't be cooked.
Marinating time in refrigerator should not exceed
recommended storage for fresh meat or poultry (3 to 5 days for red meat and 1
to 2 days for poultry). Marinades are for imparting flavor, not destroying
bacteria.
Give approximate weight, thickness and cut of meat or
poultry so amount will correspond to cooking time given.
Specify size of utensil. It should be large enough to
allow heat to circulate well so meat and poultry can cook evenly and
thoroughly in the time listed.
Specify type of cover for food, especially for
microwaving meat and poultry.
Cooking:Thorough cooking will destroy bacteria that cause
illness.
Use a meat thermometer to ensure doneness.
Use a rack for whole poultry so hot air can circulate
under it.
Do not truss whole poultry legs; fold wings akimbo. This
facilitates heat getting into joints for more even, thorough cooking.
Give cooking temperatures in numbers -- not just "medium"
oven.
Specify a minimum oven temperature of 325° F for
cooking meat and poultry or casseroles containing them.
Do not partially cook or brown foods to cook later
because any bacteria present wouldn't have been destroyed.
Do not suggest using raw eggs in recipes that won't
be cooked. Meringue shells, divinity and 7-minute frosting are safe. Bake all
meringue-topped pies at 350° F for at least 15 minutes.
Don't recommend low temperature, overnight cooking except in
a slow cooker.
Slow cooker guidelines should include cutting meat and
poultry into chunks or small pieces to ensure thorough cooking -- never
cooking whole poultry or a roast.
Give instructions for turning or rotating food, especially
during microwaving and where crucial to even doneness in conventional oven.
For microwave settings, include percentage of power as well
as word designation.
Give a range of cooking times and/or minutes per pound.
Include a description of visual signs of doneness.
Give the recommended internal temperature for
doneness as follows:
USDA-RECOMMENDED INTERNAL TEMPERATURES (° F)
Fresh Beef, Veal and Lamb
Ground products like hamburger: (prepared as patties, meat loaf, etc.):
160
Roasts, steaks and chops:
Medium Rare: 145
Medium: 160
Well Done: 170
Fresh Pork (all cuts including ground raw product)
Medium: 160
Well Done: 170
Poultry
Ground chicken, turkey: 165
Whole chicken, turkey: 180
Whole bird with stuffing: 180 (stuffing must reach 165)
Poultry Breasts, Roasts: 170
Thighs, Wings: Cook until juices run clear
Ham, Fresh (raw): 160
Ham, Fully cooked, (to reheat): 140
Egg Dishes: 160
Safe Serving and Handling Foods: Bacteria can grow on safely cooked
food. Obey the two-hour rule.
For party recipes, give safe serving directions.
Recipes "to go" should include safe handling and cold
storage information.
Don't infuse or store chopped garlic and oil mixtures at
room temperature.
When handling leftovers, stir hot mixtures such as soup and
stews frequently to aid rapid cooling.
Carve whole poultry and divide hot, cooked food into small
shallow dishes for rapid, safe cooling.
Do not leave perishable food out more than 2 hours.
Give storage times and instructions for the cooked recipe or
leftovers.
Conversion