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Food Safety: Cooking


It is important to cook foods well and at a safe temperature to prevent foodborne illness. Here are a few tips.

  • Use a clean meat thermometer.

    It can show whether meat, poultry, or egg dishes are cooked to a safe temperature.

  • Bring liquids to a boil when reheating.

    Bring sauces, gravies, and soups to a boil when reheating. Reheat other leftovers to at least 74°C (165°F).

  • Heat food well in the microwave.

    When using a microwave, cover the food container, and turn or stir the food to make sure it is heated evenly throughout. If the microwave does not have a turntable, rotate the dish by hand once or twice during cooking.

  • Cook eggs well.

    Cook eggs until whites and yolks are firm.

  • Avoid eating raw or undercooked foods.

    Do not eat raw or partially cooked eggs (including cookie dough), raw (unpasteurized) milk, cheeses made with raw milk, or unpasteurized juices.

  • Cook meat to a safe temperature.

    Do not eat undercooked hamburger, the main source of E. coli infection. Cook fish and shellfish until it is opaque and flakes easily with a fork. Be aware of the risk of foodborne illness from raw fish (including sushi), clams, and oysters.

  • Be careful when eating out.

    Make sure foods are thoroughly cooked and are served hot.


Current as of: March 2, 2023

Author: Healthwise Staff
Clinical Review Board:
E. Gregory Thompson MD - Internal Medicine
Adam Husney MD - Family Medicine

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