Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700

Consumer Education and Information

Summer 1995

Evaluating Recipes for Food Safety:

A Guide for Food Journalists

Recipes -- they're everywhere. On the wire, in the mail, out of books, on TV shows. Some recipes are safe, but many are written by chefs or cooks who are not versed in up-to-date food safety concerns.

The U.S. Department of Agriculture knows about food safety and is available to answer questions you may have about recipes that light up your screen and come across your desk.

USDA's nationwide toll-free Meat and Poultry Hotline has compiled the following tips you may find useful when you evaluate the safety of recipes you're considering for your food section.

Preparation: Harmful bacteria grow rapidly at room temperature and can be transferred to other foods or surfaces.

• Do not defrost foods on the kitchen counter or anywhere other than the refrigerator, in cold water or in the microwave oven.
• Recipe cooking times should be based on refrigerator-temperature foods. Meat and poultry shouldn't be brought to room temperature before cooking. Bacteria can grow when food is in the "Danger Zone" of between 40° F and 140° F.
• Wash hands before and after handling raw meat, poultry, fish and eggs. Simple as it seems, unwashed hands are a major cause of foodborne illness.
• Wash the food processor or food grinder thoroughly after grinding raw meat, poultry or fish before using the machine for chopping other foods that won't be cooked.
• Marinating time in refrigerator should not exceed recommended storage for fresh meat or poultry (3 to 5 days for red meat and 1 to 2 days for poultry). Marinades are for imparting flavor, not destroying bacteria.
• Give approximate weight, thickness and cut of meat or poultry so amount will correspond to cooking time given.
• Specify size of utensil. It should be large enough to allow heat to circulate well so meat and poultry can cook evenly and thoroughly in the time listed.
• Specify type of cover for food, especially for microwaving meat and poultry.

Cooking: Thorough cooking will destroy bacteria that cause illness.

• Use a meat thermometer to ensure doneness.
• Use a rack for whole poultry so hot air can circulate under it.
• Do not truss whole poultry legs; fold wings akimbo. This facilitates heat getting into joints for more even, thorough cooking.
• Give cooking temperatures in numbers -- not just "medium" oven.
• Specify a minimum oven temperature of 325° F for cooking meat and poultry or casseroles containing them.
• Do not partially cook or brown foods to cook later because any bacteria present wouldn't have been destroyed.
• Do not suggest using raw eggs in recipes that won't be cooked. Meringue shells, divinity and 7-minute frosting are safe. Bake all meringue-topped pies at 350° F for at least 15 minutes.
• Don't recommend low temperature, overnight cooking except in a slow cooker.
• Slow cooker guidelines should include cutting meat and poultry into chunks or small pieces to ensure thorough cooking -- never cooking whole poultry or a roast.
• Give instructions for turning or rotating food, especially during microwaving and where crucial to even doneness in conventional oven.
• For microwave settings, include percentage of power as well as word designation.
• Give a range of cooking times and/or minutes per pound.
• Include a description of visual signs of doneness.
• Give the recommended internal temperature for doneness as follows:

USDA-RECOMMENDED INTERNAL TEMPERATURES (° F)

• Fresh Beef, Veal and Lamb
  • Ground products like hamburger: (prepared as patties, meat loaf, etc.): 160
  • Roasts, steaks and chops:
    • Medium Rare: 145
    • Medium: 160
    • Well Done: 170
• Fresh Pork (all cuts including ground raw product)
  • Medium: 160
  • Well Done: 170
• Poultry
  • Ground chicken, turkey: 165
  • Whole chicken, turkey: 180
  • Whole bird with stuffing: 180 (stuffing must reach 165)
  • Poultry Breasts, Roasts: 170
  • Thighs, Wings: Cook until juices run clear
• Ham, Fresh (raw): 160
• Ham, Fully cooked, (to reheat): 140
• Egg Dishes: 160

Safe Serving and Handling Foods: Bacteria can grow on safely cooked food. Obey the two-hour rule.

• For party recipes, give safe serving directions.
• Recipes "to go" should include safe handling and cold storage information.
• Don't infuse or store chopped garlic and oil mixtures at room temperature.
• When handling leftovers, stir hot mixtures such as soup and stews frequently to aid rapid cooling.
• Carve whole poultry and divide hot, cooked food into small shallow dishes for rapid, safe cooling.
• Do not leave perishable food out more than 2 hours.
• Give storage times and instructions for the cooked recipe or leftovers.

Here's an example of how food safety tips can be included in recipes:

GENERIC POULTRY RECIPE (Sample - not to be reprinted)

(Note: Food safety points are emphasized.)

1 whole {type of poultry} (about 3 to 4 pounds)
1 cup {type of} wine or {non-alcoholic substitution}
1/4 cup {type of} vinegar
2 tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons minced fresh ginger root

Rinse poultry in cold running water. Pat dry with clean paper towels. Combine wine, vinegar, soy sauce and garlic in a heavy plastic bag. Place chicken in bag and tie or close securely; tilt to coat. Marinate in refrigerator at least 6 to 24 hours. Wash hands after handling raw poultry.

Preheat oven to 350° F. Remove poultry from marinade; reserve 1 cup. Discard used marinade. Place poultry on a rack in a 9x13-inch rectangular baking dish. Bake, uncovered, 1 1/2 hours or until a meat thermometer inserted in thigh reaches 180° F.

Poultry should be tender; meat and juices should not be pink when pierced with a fork. Bring reserved marinade to a full rolling boil. Serve as a sauce with cooked poultry.

Carve any leftover poultry, put into small, shallow dishes and refrigerate within two hours. Use or freeze within 3 to 4 days. Makes 6 servings.

If you're questioning the safety of a particular recipe and want a second opinion, call the food safety experts at the USDA Meat and Poultry Hotline. We're now in our 10th year of toll-free operation. Nationwide call 1 (800) 535-4555 or (202) 720-3333 in the Washington, DC area. To speak to Acting Director Bessie Berry, call (202) 720-5604.

For Further Information Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline:

• 1-800-535-4555 (Toll-free Nationwide)
• (202) 720-3333 (Washington, DC area)
• 1-800-256-7072 (TDD/TTY)

Consumer Publications List | FSIS Home Page | USDA Home Page