How to Check if a Restaurant Srved Pork or Beef Meat
Food Condom
Cook
You can reduce your take a chance of nutrient poisoning by thoroughly cooking your food. You are taking chances whenever you eat meat, poultry or fish that's raw or only partly cooked.
- Tips to make sure the meat, poultry or fish you eat is safe
- Equipment cleaning tips
- Microwave safety
- Temperature rules for safe cooking
- Barbeques and Picnics
- Holiday Nutrient Safety Tips [PDF]
Tips to make sure the meat, poultry or fish yous eat is safety
- Basis meat always needs to be cooked all the fashion through.
- Melt meat, poultry, fish and eggs to a high enough temperature.
- Use a meat thermometer to check that meat is cooked all the style through. Push the thermometer into the thickest department of the meat y'all are cooking, making sure information technology'southward not touching bone, fatty or gristle.
- The right amount of cooking depends on the kind of meat. Poultry is cooked when its juices run clear. Fish flakes with a fork. Solid pieces of beef only need to be cooked thoroughly on the exterior. Pork must be cooked throughout.
- Wash, rinse and sanitize your food probe thermometer betwixt uses.
Your cooked food should be kept out of the danger zone (between iv°C (twoscore°F) and 60°C (140°F)), where leaner grow rapidly.
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Tips to make sure your cooked food is rubber
- Subsequently cooking, keep hot food at threescore°C (140°F) or hotter until it's served.
- Serve hot nutrient while hot, or put it in the fridge or freezer as soon as possible one time cooled (inside two hours of grooming).
- Never leave nutrient out for more than two hours.
- Apply make clean dishes and utensils to serve food. Never use the aforementioned ones you used when preparing raw food.
- Never exit perishable food outside the fridge for more than than two hours.
- Pack lunches in insulated carriers with a cold pack. Warn children never to leave lunches in direct lord's day or on a warm radiator.
- Go along cold party food on ice or serve it on platters from the refrigerator.
- Divide hot political party food into smaller serving platters. Keep platters refrigerated until it'south time to warm them up for serving.
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Microwave safety
Microwaves are great fourth dimension-savers but they can sometimes leaves cold spots in food where bacteria may survive.
Tips for safe microwaving
- Cover nutrient with a lid or plastic wrap that is approved for microwaving. The steam volition assist food cook thoroughly. Exit a small section uncovered and so steam tin escape, and practice not allow the wrap bear upon the nutrient.
- Stir and rotate food for fifty-fifty cooking. If there is no turntable in the oven, rotate the dish by paw once or twice during cooking.
- Observe the "standing" time chosen for in recipe or package directions. Food finishes cooking during the continuing fourth dimension.
- Use a meat thermometer to bank check that your food is ready. Insert it at several spots.
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Temperature rules for safe cooking
Meat, poultry, fish and eggs need to be heated to a high enough temperature for a long enough fourth dimension to prevent harmful bacteria from multiplying. Cook food until information technology's inside temperature reaches a rubber temperature then keep cooking for at least 15 seconds :
Required Temperatures for unlike foods
| Whole Poultry ( chicken, turkey, duck) | 82°C (180°F) |
| Poultry Pieces ( chicken, turkey, duck) | 74°C (165°F) |
| Stuffing in poultry | 74°C (165°F) |
| Duck, goose, pheasant | 74°C (165°F) |
| Beef, veal, lamb or goat (pieces and whole cuts) | Medium Rare: 63°C (145°F) Medium: 71°C (160°F) Well Washed: 77°C (170°F) |
| Pork or fresh cured ham (pieces and whole cuts) | 71°C (160°F) |
| Beef, veal, lamb and pork ground meat and meat mixtures (burgers, sausages, meatballs, meatloaf, casseroles) | 71°C (160°F) |
| Ground poultry | 74°C (165°F) |
| Pork (pieces and whole cuts) | 71°C (160°F) |
| Seafoods (fish, shellfish and other seafood) | 70°C (158°F) |
| Egg Dishes | 74°C (165°F) |
| Food Mixtures containing poultry, eggs, meat or fish (soups, stews, casseroles, stocks, gravy) | 74°C (165°F) |
| Leftovers | 74°C (165°F) |
| Hot dogs | 74°C (165°F) |
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Barbeques and Picnics
Ontarians love to charcoal-broil, especially when the weather starts to get warm. Food poisoning chance increases during the summer when people are more likely to be cooking outdoors. Harmful leaner spread speedily in warm, moist conditions, so information technology's specially important to follow safety food handling guidelines. Here's some food safety tips that can help keep you and your family prophylactic from food poisoning during the warm summertime months.
In the libation
- If you are storing your meat in a cooler, make certain that the cooler is kept cold with ice packs, dry ice or ice cubes from a safe drinking source.
- Keep the cooler out of direct sunlight.
- Avoid opening the cooler often. You may want to use a separate cooler for drinks as it will probably get opened more oft.
- Ever recollect to keep nutrient out of the temperature danger zone of 4°C to 60°C (40°F to 140°F). Your food can go dangerous afterwards only ii hours in this range.
Safe cooking tips
- Melt meat thoroughly to a safe temperature. Use a make clean food probe thermometer to exist certain!
- Keep cold food cold and hot foot hot until it's served. Y'all can keep cooked meats hot by setting them to the side of the grill.
- Discard whatsoever nutrient left out for more than two hours. On hot summer days don't keep any food out for more than one hr.
Avoid cross-contagion
- Keep raw meat away from other foods. Y'all tin do this by packing meats separately or by making sure they are wrapped separately, so that juices don't leak out onto other foods.
- Launder your hands carefully with lather and warm water for at least 20 seconds before and after handling raw meat.
- Clean your cooking equipment, utensils and work surfaces and sanitize them with a mild bleach solution (5mL (1tsp) bleach with 750mL (3 cups) water).
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For More Data
Telephone call ServiceOntario, Infoline at i-866-532-3161
In Toronto, 416-314-5518
TTY 1-800-387-5559
In Toronto, TTY 416-327-4282
Hours of operation : 8:30am - 5:00pm
Source: https://www.health.gov.on.ca/en/public/programs/publichealth/foodsafety/cook.aspx
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