Food Safety: Cooking
Food Safety: Cooking
It is important to cook foods at a safe temperature to avoid foodborne illness . The following picture shows you safe temperatures for a number of foods.
Adapted from Health Canada (2010). Safe Internal Cooking Temperatures. Available online: http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/cook-temp-cuisson-eng.php.
When cooking foods:
- Use a clean meat thermometer to determine whether meat, poultry, or egg dishes are cooked to a safe temperature. The picture above shows specific safe temperatures.
- Bring sauces, gravies, and soups to a boil when reheating. Reheat other leftovers to at least 74°C (165°F).
- When using a microwave oven, cover the food container, and turn or stir the food to make sure it is heated evenly throughout. If the microwave does not have a turntable, rotate the dish by hand once or twice during cooking.
- Cook eggs until whites and yolks are firm.
- Do not eat raw or partially cooked eggs (including cookie dough), raw (unpasteurized) milk, cheeses made with raw milk, or unpasteurized juices.
- Do not eat undercooked hamburger, the main source of E. coli infection.
- Be aware of the risk of foodborne illness from raw fish (including sushi), clams, and oysters. Cook fish and shellfish until it is opaque and flakes easily with a fork.
- When eating out at a restaurant, make sure foods are thoroughly cooked and are served hot.
Other Works Consulted
- U.S. Department of Agriculture Food Safety and Inspection Service (2011). Fact sheet. Safe food handling: Basics for handling food safely. Available online: http://www.fsis.usda.gov/fact_sheets/Basics_for_Handling_Food_Safely/index.asp.
Primary Medical Reviewer E. Gregory Thompson, MD - Internal Medicine
Anne C. Poinier, MD - Internal Medicine
Specialist Medical Reviewer W. David Colby IV, MSc, MD, FRCPC - Infectious Disease
Current as ofMay 22, 2015
Current as of: May 22, 2015
Public Health Alerts
Public health alerts include information about outbreaks, advisories and product recalls. Click on the links below to read the most recent alerts, or visit our Public Health Alerts web page.
Want More Information?
HealthLink BC, your provincial health line, is as close as your phone or the web any time of the day or night, every day of the year.
Call 8-1-1 toll-free in B.C. or for deaf and hearing-impaired, call 7-1-1.
You can speak with a health service navigator, who can also connect you with a:
- registered nurse any time, every day of the year;
- registered dietitian from 9am to 5pm, Monday to Friday;
- pharmacist from 5pm to 9am, every day of the year.
Translation services are available in more than 130 languages.
FIND Services and Resources
If you are looking for health services in your community, you can use our directory to FIND hospitals, clinics, and other resources.
To learn more about Healthwise, visit Healthwise.org.
© 1995-2015 Healthwise, Incorporated. Healthwise, Healthwise for every health decision, and the Healthwise logo are trademarks of Healthwise, Incorporated.
Is it an emergency?
If you or someone in your care has chest pains, difficulty breathing, or severe bleeding, it could be life-threatening. Call 9-1-1 or the local emergency number immediately. If you are concerned about a possible poisoning or exposure to a toxic substance, call Poison Control now at 1-800-567-8911.