I love to cook and have begun to branch out and try various recipes. One of the biggest things that has changed about the way I cook is that I now use a food thermometer. Used to eyeing your chicken to make sure it’s cooked? Gently poking your turkey meatloaf and hoping the only pink left is the one from the drizzled sauce? Me, too! The more I read recipes, the more I kept seeing the suggestion for using a food thermometer, then I found this helpful graphic and finally put my food safety myth to rest. I learned that “eyeing” it is just not enough.
Even if your food looks ready to eat, or you’ve checked it to the touch, you need to use a food thermometer. Color, texture, and steaming are NOT indicators that food is safe to eat. The only way to know if your food is safe to eat, is to use a food thermometer. Now when I serve up my new favorite dish, I don’t have to guess if the food is safe, I KNOW!
To help consumers protect themselves and their families from food poisoning, the Ad Council, USDA’s Food Safety and Inspection Service, FDA and CDC and their Food Safe Families campaign as well as the Partnership for Food Safety Education are setting the record straight on food safety to save you time, money and most importantly, peace of mind, that your food is safe for your family’s consumption.
Want more information? Need other helpful hints? Visit www.foodsafety.gov/ or fightbac.org to learn more about food poisoning and about the steps YOU can take to help keep your family’s food safe. Bon appetit!
I was not compensated for this post.
Thanks so much for posting this! I totally thought you couldn’t refreeze thawed meat.