When you are working in a kitchen or just cooking at home, you need to make sure you have an adequate way to monitor temperatures. There are several different temperatures you need to watch, both hot and cold. You need to make sure that you are cooking different types of meat to the proper temperature to ensure that you prepare them at a safe temperature. Also, the temperature will help you determine if the meat is cooked to the desired doneness. Finally, you need to monitor the food before you prepare it as well. You need to make sure that you keep it at a safe temperature.
Chicken and Poultry
Different temperatures are considered safe for chicken and various kinds of poultry. Chicken is typically raised in farms; often, those are factory farms. The pathogens that cause salmonella are usually found at these large farms. Therefore, it is important to cook chicken to an internal temperature of about 74 degrees Celsius. You need to make sure that it is that temperature all the way through. You have probably heard that you can cut into chicken and look for juices that run clear; this is sometimes not reliable because it’s hard to determine if the liquid is clear. Also, you can’t cut into food that you will serve. You need to make sure you have a Singapore food temperature monitoring system.
There is other poultry that is raised in different kinds of farms or wild-caught. This poultry such as duck is often served at different temperatures that are considered safe. You would never serve medium-rare chicken, but you can serve medium-rare duck.
In the past, especially in the United States, it was recommended that pork should be cooked to 74 degrees as well. However, European standards shifted a while ago, and U.S. standards have also changed with them finally. Now, it is recommended all over the world that you cook pork to 63 degrees Celsius. There are some caveats, though. If you do not know where the pork comes from, you should still prepare it more thoroughly. Also, if the pig is wild-caught, you should cook it more carefully.
In addition to cooking meat to a specific temperature, you need to make sure that you keep it refrigerated at a particular temperature. Many different pathogens, especially those that affect poultry, proliferate between 4 and 60 degrees Celsius. You need to keep your food refrigerated at 4 degrees Celsius or below until you are ready to cook it. You should thaw meat in the refrigerator so that it does not get above that temperature for extended periods of time. Finally, you should prepare it in a way that allows you to raise it past that temperature as quickly as possible.