There are several different ways to cook meat including airfrying, roasting, slow cooking, pressure cooking or sautéing. Each cooking method will vary in time and results of the dish.
When cooking meat, it’s important to ensure that you always handle it with clean hands and utensils and ensure the internal cooked temperature reaches a safe level to kill harmful bacteria to avoid food poisoning.
How to cook your food to prevent food poisoning
Here are some top tips to follow when cooking to avoid food poisoning
When cooking food, follow the cooking guidelines on the packet for storage and cooking temperatures.
Use a thermometer to check the internal cooked temperature of the meat before serving.
Follow basic hygiene guidelines such as washing hands, surface and utensils before and after handling raw meat. Avoid cross contamination by using separate utensils and chopping boards for meat and other food items.
Store raw and cooked meat separate from each other in airtight containers in the fridge and use opened, raw meat within 24hours of opening.
Store cooked leftover meat in an airtight container in the fridge, away from raw meat.
Clean the food thermometer between inserting it into the meat to avoid cross contamination.
How do I know when my meat is cooked?
Always check the food is cooked through to the middle of the thickest part of the meat. The most reliable way of checking that meat is thoroughly cooked is by using a food thermometer. If you do not have a food thermometer, you can check your meat is cooked through in a few different ways;
- By slicing into the meat and visually checking that it is piping hot with steam coming from it,
- By checking the colour of the meat – uncooked chicken for example, will be a pale or deep pink – it will turn white once cooked and the juices will run clear.
- By checking the texture – Fish is adequately cooked when it flakes easily so you can test this using a fork.
- Check if the food is bubbling – if the dish is being cooked in a sauce, check it is bubbling both in the centre of the dish and the edges.
- If you have a food thermometer, insert the thermometer into the thickest part of the meat and check the internal temperature reads the desired temperature for the number of minutes required (see notes for different types of meat readings below).
Cooking beef depends on the cut – for example, beef steak or a joint can be cooked less or more depending on the level of doneness required whereas minced beef requires being cooked to a higher internal temperature to ensure it is cooked through due to the greater surface area of the mince having come into contact with the air and possible bacteria – for example burgers, meatballs, Bolognese.
What internal temperature does chicken need to be when cooked?
Chicken
Poultry and pork can have bacteria all the way through the meat which is why is important to ensure it is cooked through adequately.
Recommended cooking temperature (when cooking whole chicken, breasts, thighs, or legs):
Internal temperature: 74°C (165°F)
This is the minimum safe internal temperature recommended by the to kill harmful bacteria.
For ground/minced chicken:
Internal temperature: 74°C (165°F)
Ground/minced chicken needs to be cooked all the way through for safety.
What internal temperature does beef need to be when cooked?
Beef
The cooking temperature for beef depends on how well you want it done. For safety, ground/minced beef should always be cooked to a higher internal temperature to prevent foodborne illness.
Ground/minced beef:
Internal temperature: 74°C (165°F)
Ground/minced beef should be fully cooked and no longer pink to ensure safety.
Steaks, roasts, and chops (beef cuts like ribeye, sirloin, filet mignon, etc.):
Rare: 120-125°F (49-52°C)
Medium-rare: 54-57°C (130-135°F)
Medium: 60-63°C (140-145°F)
Medium-well: 66-68°C (150-155°F)
Well-done: 71°C (160°F) and above
These temperatures are for the internal temperature of the meat when you remove it from the heat source, as it will continue to rise slightly during resting.
Roasts (like a beef roast):
Internal temperature: 57°C (135°F) for medium-rare
Resting time is important—let it rest for at least 10 minutes after cooking to allow juices to redistribute.
What internal temperature does fish need to be when cooked?
Fish
Fish should be cooked to a safe temperature, ensuring it’s opaque and flakes easily.
For most fish (salmon, tuna, trout, etc.):
Internal temperature: 74°C (165°F)
Fish should be cooked until it is opaque and flakes easily with a fork.
General Guidelines of cooking your food
Use a Meat Thermometer: The most accurate way to measure internal temperature is by using a food-safe meat thermometer inserted into the thickest part of the meat – away from gristle or bone.
Check the internal temperature of the meat towards the end of the cooking time. This prevents any bacteria from the uncooked meat transferring – important if you a serving your beef rare.
Resting time: After cooking, let the meat rest for several minutes to allow the juices to redistribute, especially with beef and chicken.
Cooking Methods: You can grill, bake, roast, fry, or sauté meat. Just be sure to measure the internal temperature with a thermometer to ensure safety.
Skewered, minced or rolled meat requires coking all the way through because the bacteria can transfer into the centre of the meat.
Searing meat can kills bacteria on the outside of a large piece of meat while still maintaining the middle to be served pink when desired.
Use smell when testing for spoiled fish – fish will have a strong fishy smell when it goes off and should not be eaten.
Leftover food should be stored in an airtight container in the fridge once it has cooled and this should be within 2 hours of the end of cooking. The cold air of the fridge will slow down bacterial growth but needs to be eaten within 48 hours.
DANGER ZONE TEMPERATURE – between 8-63 degrees C is known as the danger zone for bacterial growth in food hence it needing to be stored in the fridge below 8 degrees C or cooked/reheated above 63 degrees C. Failure to do this can lead to bacterial growth which can result in food poisoning. Food needs to be adequately chilled during storage or adequately cooked to steaming hot throughout to prevent bacterial growth.
Re-heat food only once – repeated heating and cooling of food provides a breading ground for bacterial growth on with within food.
When cooking food, if it is a dish which can be stirred – stir mid-way through cooking time to help the heat distribute evenly around the food so it cooks at the same time.
Reheat food in smaller quantities – to enable more even heating.
Wash the thermometer with hot soapy water between uses.
High risk groups of people for whom it is extremely important to practice good food hygiene and safety when cooking and serving food are those who would find it hard to fight bacterial infection such as those being treated for cancer, diabetics, elderly people, HIV/AIDS, autoimmune diseases, pregnant women and children under the age of 5 years old.
By following these temperature guidelines, you can ensure that your meat is cooked safely.
For more information and guidelines on cooking your food safely, please visit the Food Standards Agency website.