What practice promotes safe food handling during cooking?

Cooking to the correct internal temperatures is crucial for promoting safe food handling during cooking. This practice ensures that harmful bacteria, viruses, and parasites that can exist in raw or undercooked food are effectively killed, reducing the risk of foodborne illnesses. Each type of food has a recommended internal temperature that must be reached to ensure it is safe to consume. For example, poultry should reach an internal temperature of 165°F (74°C), while ground meats should be cooked to at least 160°F (71°C).

By adhering to these temperature guidelines, food handlers can help ensure that meals are not only delicious but also safe for those who consume them. Consistently measuring internal temperatures with a reliable food thermometer is a best practice that reinforces the importance of food safety during the cooking process.