Color and texture are unreliable indicators of whether cooked foods are safe to eat. Using a food thermometer is the only way to make sure cooked foods have reached an internal temperature high enough to kill harmful microorganisms.
Generally, the food thermometer should be placed in the thickest part of the food and should not touch bone, fat, or gristle. The following safe minimum temperatures are recommended to kill harmful microorganisms that cause foodborne illnesses.
A food thermometer should also be used to ensure cooked food is held at a safe temperature until served. Cold foods should be kept at 40°F or below. Hot food should be kept at 140°F or above.
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.
The COVID-19 pandemic continues to pull the global food system into new and uncertain territory. Much of this uncertainty stems from rapid shifts in consumer behaviors as a result of our collective 'new normal'.