Cook food to a high enough temperature and keep it out of the danger zone! The danger zone, where bacteria grow rapidly, is between 4°C (40°F) and 60°C (140°F).

Using a food probe thermometer

• Use a food probe thermometer to measure the inside temperature of cooked foods (e.g., meat, poultry, fish) to check that they are cooked to a high enough temperature.
• Push the thermometer into the thickest section of the meat you are cooking, but make sure that it is not touching bone, fat or gristle.
• Wash, rinse and sanitize the food probe thermometer between uses.

For cooked or ready-to-eat food, be sure to keep your hot foods hot!

• To properly cook meat, poultry, fish or eggs, heat them to a high enough temperature for a long enough time to prevent harmful bacteria from multiplying (see temperature chart).
• After cooking, keep hot food at 60°C (140°F) or hotter until it is served.
• Serve hot food while hot, or put it in the fridge, freezer or in a cooler with ice as soon as possible once cooled (within two hours of preparation).

Some additional cooking tips include :

• Make sure that food and water come from safe and reliable sources.
• Do not eat or serve hamburgers rare. Always cook hamburgers and other ground meat to the correct inside temperature.
• Cook fish to the correct inside temperature and until it flakes easily with a fork.
• Use a microwave oven properly by first covering the food, then stirring and rotating for even cooking. This will help to avoid cold spots in the food.
• Bring sauces, soups and gravy to a full boil every time you re-heat them. Heat other leftovers thoroughly to 74°C (165°F).

Temperature rules for safe cooking

Cook until the inside temperature of the food reaches the temperatures shown below and then continue cooking for at least 15 seconds.

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