Food Temperature Guidelines Every Home Cook Should Be Aware Of

The UK-wide food hygiene rating system for restaurants has brought the issue of food safety sharply into focus for consumers; consequently, many diners vet eateries before making a booking to reduce the risk of contracting food poisoning. However, of the estimated 2.4 million cases of food poisoning in the UK each year, a significant number occur at home, so it is imperative that anyone who handles and cooks food observe some simple guidelines to minimise the risk of becoming unwell.

Effective Ways To Stop Food Poisoning In Its Tracks

Most people recognise that good hygiene and thorough cooking are effective ways to kill foodborne pathogens such as salmonella, E.coli, and campylobacter. Heating food to the correct temperature is crucial, but it’s not necessary to cremate your food just to be certain, because this will ruin the appearance, texture, and taste of your favourite dishes.

To minimise the risk of food poisoning, follow these simple food temperature guidelines:

• A digital food temperature probe will tell you instantly whether food has been heated to a high enough temperature to kill any lingering bacteria. As a rule of thumb, food should be heated to a minimum of 75°C in the thickest part. This is high enough to destroy most bacteria and viruses.
• Always ensure that food is hot in the middle before serving.
• If cooking in the microwave, follow the heating instructions carefully according to the wattage of your appliance. Stirring partway through removes lingering cold spots, while letting the food stand for several minutes takes advantage of latent heat.
• Frozen vegetables pose a lower risk of infection but should always be cooked thoroughly by boiling or steaming.
• Keep food at a safe temperature by storing unused dishes in a fridge as soon as possible after cooking.
• No food should be reheated more than once as this can encourage bacteria to multiply.
• Some foods, such as rice, can be dangerous if reheated. 

What Is The Best Food Probe For The Domestic Kitchen?

There are many different types of thermometers for use in the kitchen at home. At Hanna instruments, we recommend the HI-151 Checktemp4, which is available in five models for cooked meat, vegetables, raw fish, salad and fruit, and dairy products.

The HI-151 delivers instantly highly accurate temperatures, giving cooks the information they need to ensure food is thoroughly cooked while retaining optimum flavour and texture. Features of the HI-151 include:

• Temperature measurement in °C and °F.
• Outstanding accuracy of ±0.2°C.
• Accurate in the Temperature Range -50°C – 300°C.
• Automatic Calibration Check for instrument accuracy verification
• Fully waterproof floating case with silicone high grip surfaces for ease of use.
• Compliant with Food Hygiene and Hazard Analysis Critical Control Point (HACCP) regulations.

• Uses the widely available CR2032 battery to deliver 4000 hours of use.

Contact Us To Find Out More

The HI-151 digital food thermometer is the tool you need to ensure food is thoroughly cooked, to prevent the spread of harmful bacteria or viruses in the kitchen. To find out more, please get in touch with Hanna Instruments on 01525 850855.

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