Cook
Current date 05/19/2012
 
 

More than two-thirds of respondents in a recent survey* believe that most recalled food has already been eaten by the  >>

The fact that there is as yet no evidence of a focused response from either the government or the private  >>

Food business operators are responsible for ensuring that adequate training in the application of HACCP principles is delivered to their  >>

Minister of Industry, Investment and Commerce, Hon. Anthony Hylton, said the Ministry intends to strengthen its programmes aimed at ensuring  >>

Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to  >>

For all Business owners, Chefs, Cooks, HACCP Team Members, Owners and Managers of Food Manufacturing, Processors, Catering and Hospitality Sectors.  >>

FSQJ COOK

Did you know that BAC (foodborne bacteria) can't be seen, smelled or tasted and can make you sick.
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Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness.

You can help  to Fight BAC!® by reminding them of these important safe cooking tips.
  • Use a food thermometer—you can't tell food is cooked safely by how it looks.
  • Always cook food to a safe minimum internal temperature.
  • Beef, lamb, and veal steaks, roasts and chops to 145 °F.
  • Chicken and turkey - whole, pieces or ground to 165 °F.
  • Ground beef, including hamburgers, to 160 °F.
  •  Reheat leftovers to 165 °F.
  • Always place the food thermometer in the thickest part of the food, away from bone and fat to check the temperature.
  • When cooking in a microwave oven, stir, cover, and rotate food for even cooking. Use a food thermometer to check the temperature in the food in several places.
  • Let food sit for a few minutes after cooking it in the microwave.
  • Always cook eggs before eating them. When cooked, eggs should be firm, not runny.
 
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