Whether you are a professional chef or a home cook, you need to know what the safe cooking temperatures are for various foods. I’m surprised I’m not dead at this point in my life because I had rarely checked temperatures.
Bacteria that are pathogens are killed by heat but it has to be at the correct temperature. Pathogens are the little things that can give you food poisoning. Once food is in the Danger Zone – 4 degrees – 70 degrees C (usually the time you are preparing it) the bacteria begins to grow. In order to destroy these harmful creatures, you need to check the internal temperature.
Here is the link to Health Canada’s guide. Right click on the page, print the 2 page guide, then put it up on the fridge.
You will need a good thermometer to check the internal temperature. If you can, buy one that you can calibrate. Check for accuracy by putting the thermometer in a pot of boiling water. Water boils at 100 degrees C or 212 F.
When checking, keep the thermometer from touching the sides or the bottom of the pot. Keep the thermometer in until the numbers stop increasing. so you get an accurate reading.
Food poisoning can be very harmful, even fatal So make this a regular practice of your cooking process