A FightBac!® Focus on Cook Cook to proper temperatures. Cooking
times vary for meats, poultry and fish. After cooking, keep
foods out of the "danger zone" (4°C to 60°C or 40°F to 140°F) by
preparing them quickly and serving them immediately. Keep it
hot, hot, hot! When serving hot food buffet-style, keep it hot
(at 60°C or 140°F) with chafing dishes, crock pots and warming
trays. When eating out, return any undercooked food for
additional cooking. Cook it Right: Foods are properly cooked
when they are heated for a period of time at a high enough
temperature to kill harmful bacteria that can cause foodborne
illness. Keep all soups, chili and hot dips piping hot before
serving. If you're travelling to a party or to work, keep hot
foods hot in an insulated thermal container. Sizzling Cooking
Tips: When cooking in a microwave oven, make sure the food is
cooked thoroughly. For best results, cover food, stir and rotate
for even cooking and follow suggested standing times. Use a
clean thermometer, which measures the