* Cover food with plastic wrap or a glass covering and add a little liquid to food. This creates steam, which readily kills pathogens.
* To ensure uniform heating, turn the dish several times during cooking. Stir soups and stews periodically during reheating to ensure even heating.
* When done cooking, make sure the food is hot and steaming. Use a food thermometer and test the food in 2 or 3 different areas to verify that it has reached a safe internal temperature.
* When defrosting food in the microwave, cook the food immediately. When you thaw food in the microwave, some areas of the food may become warm and begin to cook during the defrosting process. The internal temperature of the food probably hasn't reached the temperature needed to destroy bacteria and, indeed, may have reached optimal temperatures for bacteria to grow. So don't let the food sit in the danger zone!
* To ensure uniform heating, turn the dish several times during cooking. Stir soups and stews periodically during reheating to ensure even heating.
* When done cooking, make sure the food is hot and steaming. Use a food thermometer and test the food in 2 or 3 different areas to verify that it has reached a safe internal temperature.
* When defrosting food in the microwave, cook the food immediately. When you thaw food in the microwave, some areas of the food may become warm and begin to cook during the defrosting process. The internal temperature of the food probably hasn't reached the temperature needed to destroy bacteria and, indeed, may have reached optimal temperatures for bacteria to grow. So don't let the food sit in the danger zone!
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