Food safety coaching (Part 9)_ Cooking safely

### **Food Safety Coaching (Part 9) – Cooking Safely**

Cooking food safely is a vital step in food safety to eliminate harmful bacteria, viruses, and parasites that can cause foodborne illnesses. Proper cooking ensures food is safe to eat while retaining its taste and quality. Here's a comprehensive guide to safe cooking practices:

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### **Why Cooking Safely is Important**
1. **Kills Harmful Microorganisms:**
- Proper cooking destroys bacteria such as Salmonella, E. coli, and Listeria, as well as viruses and parasites.

2. **Prevents Cross-Contamination:**
- Cooking food thoroughly reduces the risk of transferring pathogens from raw to cooked food.

3. **Enhances Food Quality:**
- Correct cooking techniques improve taste, texture, and nutritional value.

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### **Key Safe Cooking Practices**

#### 1. **Cook to the Right Temperature**
- Use a **food thermometer** to ensure food reaches the correct internal temperature:
- **Poultry (chicken, turkey):** 75°C (165°F)
- **Ground meats (burgers, sausages):** 70°C (160°F)
- **Beef, lamb, and pork (steaks, roasts):** 63°C (145°F), rest for 3 minutes
- **Fish and seafood:** 63°C (145°F)
- **Eggs:** Cook until whites and yolks are firm
- **Reheated leftovers:** 75°C (165°F)

#### 2. **Ensure Even Cooking**
- Stir food during cooking to distribute heat evenly, especially in stews, soups, or casseroles.
- Flip meat on grills or in pans to ensure all sides are cooked thoroughly.
- Use a microwave cover and rotate dishes for even heating.

#### 3. **Avoid Undercooking**
- Never serve raw or partially cooked meat, poultry, seafood, or eggs.
- Always check thick parts of meat and poultry, as these take longer to cook.

#### 4. **Handle Marinades Safely**
- If using marinade as a sauce, boil it first to destroy bacteria from raw meat or seafood.

#### 5. **Reheat Food Properly**
- Reheat leftovers until steaming hot throughout (≥75°C or 165°F).
- Avoid reheating food more than once, as repeated reheating can increase bacterial growth.

#### 6. **Separate Raw and Cooked Foods**
- Use separate cutting boards, utensils, and plates for raw and cooked food to prevent cross-contamination.
- Never place cooked food back on a plate that held raw meat or poultry.

#### 7. **Follow Safe Defrosting Practices**
- Thaw frozen food in the fridge, in cold water, or in the microwave. Never defrost at room temperature, as this allows bacteria to grow.

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### **Special Considerations for High-Risk Foods**
- **Poultry and Ground Meat:**
These require thorough cooking to eliminate bacteria like Salmonella and E. coli. Always check internal temperatures.
- **Eggs and Egg-Based Dishes:**
Cook eggs thoroughly, and avoid raw eggs in dishes unless pasteurized eggs are used.
- **Seafood:**
Ensure fish and shellfish are opaque and flaky when cooked. Discard any shellfish that do not open during cooking.

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### **Common Mistakes to Avoid**
1. **Guessing Doneness:**
- Visual cues alone (e.g., color or texture) are not reliable. Always use a thermometer.

2. **Cooking Food Unevenly:**
- Uneven cooking can leave cold spots where bacteria survive.

3. **Partially Cooking for Later Use:**
- Avoid partially cooking food to finish later, as this encourages bacterial growth during the cooling phase.

4. **Skipping Resting Time:**
- Allow meat to rest after cooking; this helps distribute heat evenly and ensures safety.

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### **Tips for Safer Cooking**
- Keep kitchen surfaces, tools, and hands clean while preparing food.
- Ensure cooking appliances (e.g., ovens, grills, microwaves) are functioning properly.
- Plan cooking times to avoid rushing and undercooking food.

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### **Key Reminder**
Cooking food to the correct temperature is one of the most effective ways to ensure food safety. Combined with proper preparation and storage, these practices will help keep you and your family safe from foodborne illnesses.

Would you like more details on cooking specific types of food or tools for checking temperatures?