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By CHRISTINE KASTAN
Extension Agent, Family
and Consumer Services
So far your food has been purchased, stored and prepared for cooking. Now it is time to use the critical control point during the cooking process too. To do this remember the time and temperature principle by keeping the food in the temperature zone (between 40 degrees and 140 degrees F) to a minimum. The longer the food stays in the danger zone the more bacteria has a chailce to grow and multiply to a level that can cause food borne illness. Keep the food in that danger for as short a time as possible.
Cook and heat foods as quickly as possible. For example, do NOT put a whole turkey in the oven at 250 degrees and cook it for eight hours or overnight. The turkey would be in the temperature danger zone for many hours, an ideal environment for bacteria to grow. Once meat or poultry has been thawed it should be cooked immediately and thoroughly. It is also not advisable to interrupt the cooking cycle. Once you start to cook a food, finish cooking it and serve or store it properly. Once again keep the food out of the temperature danger zone.
Now the cooking process begins. It is another critical control point that the food reaches a safe internal temperature. The most accurate way to do this is to measure the temperature with a thermometer. There are federal and state regulations for food establishments and specific temperatures for different food products. Call the
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