Cooking Suggestions

• To prevent pathogen growing, the temperature of hot foods have to be minimum 60°C (140°F) and to measure the temperature, digital thermometer have to be used.
• The temperature of the cold foods have to be under 4°C (40°F). Together with digital termometer, fridge termometer has to be used.

• Perishable foods have to be kept beside danger zone, that is below 4°C (40°F) and above 60°C (140°F). Thus, pathogen growth is prevented.
• The best way to understand whether the hamburger is cooked or not, measuring the temperatures of its different parts. The thermometer has to point 71°C (160°F).
• Pathogen killing temperatures have to be reached to safe foods, thus food-borne diseases can be prevented.
• The temperature measurements must be made in the thickest part of the food.
• Remained soup, sauce and other meals have to be heated to boiling temperature. After boiling, they have to be cooled to service temperature and served.
• Pathogens generally exist on the surface of the beefsteaks and can be killed by cooking.

Cooling Suggestions

• Microbial growth decelerate in the fridge but doesn’t stop. So foods can spoil even in the fridge.
• Foods that are kept in the fridge must be covered. Keeping foods in cold (4°C/40°F or below) helps prevent food-borne diseases.
• It is not safe to thaw foods in room temperatures. The best way of thawing is thawing the covered foods in the down shelf of the fridge.
• Perishable and remained foods have to be put in the fridge or chilled in maximum 2 hours.
• The best way of keeping remained soup like foods is comparting them to accelerate cooling.
• There has to be some spaces and air in the food containers to air circulation and to keep food cool.
• If the frozen food is bought outside, it has to be put in freezer immediately at home.
• To control the food temperatures, there have to be digital thermometer in the fridge.
• Perishable foods must be bought after-most during shopping.
• Eggs have to be put coldest part of the fridge, not fridge door.
• Partially thawed meat and fish products can be chilled back, if they still includes ice crystals.

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