Chill Out! Part II

More Need-to-Know Details On Food Safety: Part II of a Two-Part Series

In a previous article, you learned the 4 cornerstones of food safety.

1. Clean: Wash hands and surfaces often
2. Separate: Don't cross-contaminate
3. Cook: Cook to proper temperatures
4. Chill: Refrigerate promptly

In this article, we'll give you the facts about meat thermometers, an important kitchen tool you can use to Fight BAC!

Use a Meat Thermometer And Take the Guesswork Out of Cooking

Why Use a Meat Thermometer?
Have you ever cut into a roast or turkey in the oven to see if it has finished cooking? It's an inconvenience, especially if you have to do it several times.

Use a meat thermometer! It takes the guesswork out of cooking. A meat thermometer can help you:

• Prevent foodborne illness;
• Prevent overcooking; and
• Hold foods at a safe temperature.

If you don't regularly use a meat thermometer, you should get into the habit of using one. A meat thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli O157:H7 have been destroyed.

A meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, hams, casseroles, meat loaves and egg dishes.

Which Type of Meat Thermometer Should You Buy?
There are several types of meat thermometers available at grocery, hardware or kitchen-supply stores. They include:

• Regular, oven-proof types -- go into the food at the beginning of the cooking time and can be read easily.
• Instant-read and digital types -- not intended to go in the food in the oven, but give you a quick reading when inserted into the food and can be read easily.
• Pop-up types -- commonly found in poultry, but may be purchased for other types of meats.
• Microwave-safe types -- specially designed only for use in microwave ovens.

Tip: Make sure the thermometer you buy is designed for meat and poultry. There are other types of thermometers; for example, candy thermometers. Read the package label carefully to make sure that you are buying the type designed for use with meats.

When buying a meat thermometer, look for an easy-to-read dial, made with stainless steel and a shatter-proof clear lens. Meat thermometers that can be calibrated for accuracy and digital thermometers are also available.

How Accurate are Meat Thermometers? Most meat thermometers are accurate to within plus or minus 1 to 2 degrees.

Tip: "Pop-up" thermometers are reliable to within 1 to 2 degrees if accurately placed in the product. The "pop-up" temperature device indicates that the food has reached the final temperature for safety and doneness. It is also suggested that the temperature be checked with a conventional thermometer in several places.

The accuracy of the meat thermometer can be verified and the thermometer "calibrated" if necessary. Some thermometers have "test" marks on them at 212 degrees Fahrenheit, the boiling point of water at sea level. To test the thermometer, insert at least 2 inches of the stem into boiling water. It should read 212 F. Some thermometers, especially the "instant-read" types, have a recalibration or adjustment nut under the dial. Turn the nut if necessary to adjust.

NOTE: Water boils at a lower temperature at higher altitudes, for example, 202 F at 5,000 feet.

Where to Place the Meat Thermometer? Poultry
Insert the meat thermometer into the inner thigh area near the breast of the chicken or turkey but not touching bone.

If stuffed, stuffing temperature must reach 165 F. Do this near and at the end of the stand time.

Ground Meat and Poultry
The thermometer should also be placed in the thickest area of ground meat or poultry dishes like meatloaf. The thermometer may be inserted sideways in thin items such as patties.

Beef, Pork, Lamb, Veal, Ham -- Roasts, Steaks or Chops
The thermometer should be inserted into the center of the thickest part, away from bone, fat and gristle.

Casseroles and Egg Dishes
The thermometer should be inserted into the thickest portion.

When to Insert a Meat Thermometer
When should the thermometer be inserted -- at the beginning of the cooking time or at the end?

When to insert the thermometer will be determined by its type -- oven-proof or instant-read. The important thing is to use a meat thermometer, no matter how the food is prepared -- roasted, broiled, fried.

• An oven-proof thermometer may be inserted into the food at the beginning of the cooking time and remain there throughout cooking. The temperature indicator will rise slowly as the food cooks.
• Instant-read thermometers are not designed to stay in the food during cooking. If you are using an instant-read thermometer, pull the meat or poultry out of the oven far enough to insert the stem about 2 inches into the thickest part of the food but not touching bone. The temperature should register in about 15 seconds.

Other Safety Tips
Reheating Foods: Reheat thoroughly to a temperature of 165 F or until hot and steaming. Soups and gravies should be brought to a rolling boil.

Serving Foods: When holding or serving a buffet, hot cooked foods must be held at 140 F or higher. Cold foods should be held at 40 F or lower.

Cleanup: After each use, wash the stem section of the meat thermometer thoroughly in hot, soapy water.