Thought for the Week

In Your Hands: An Introduction to Safe Food Handling

Cooking food thoroughly certainly helps to kill bacteria. All bacteria can be killed by heating them at 115ºC in a pressure cooker for 20 minutes – but there are many foods and dishes that would be ruined by this process. As a minimum, meat must be cooked for at least two minutes at 70 ºC and joints or larger cuts must reach a core temperature of 75 ºC for safety. Only by using a temperature probe can you be sure that this temperature is reached. Don’t forget, you must ensure that you always clean the probe between uses.

This weeks thought has been taken from section 3 within EduCare programme In Your Hands: An Introduction to Safe Food Handling

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