Cookware And Equipment - FAQ

• How do I prevent cross-contamination (the transfer of harmful bacteria to food from other foods) when using a cutting board?

• How reliable are pop-up timers in poultry as an indication of safe internal temperatures?

• What types of kitchen thermometers are available, and how should each be used?

• Is it safe to cook in a slow cooker, since it cooks at such a low temperature?

• Should I use a wooden cutting board or a plastic one?

• Always use a clean cutting board. Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item.
  If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
  Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.

• Commonly used in turkeys and roasting chickens since 1965, the "pop-up" temperature device is constructed from a food-approved nylon. The inside contains a stainless steel spring and firing material. The firing material is made of an organic salt compound or an alloy of metals commonly used in other thermo-sensing devices. The tip of the stem is imbedded in the firing material until it melts, releasing the stem, which is then "popped up" by means of the spring. This indicates that the food has reached the final temperature for safety and doneness. Pop-up timers are reliable within 1 to 2 °F if accurately placed in a food; however, checking the temperature of other parts of the food with a conventional food thermometer is recommended.

• Lots of information on food thermometer use is available on the Thermy™ Web site: www.fsis.usda.gov/thermy. For information (including illustrations) on various types of thermometers and their use, see Thermy's™ Kitchen Thermometers page.
  
  Is it safe to cook in a slow cooker, since it cooks at such a low temperature?
  Yes, the slow cooker, a countertop appliance, cooks foods slowly at a low temperature -- generally between 170° and 280 °F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.
  
  The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.

Should I use a wooden cutting board or a plastic one?

• Research shows that nonporous surfaces, such as plastic, marble, tempered glass, and pyroceramic are easier to clean than wood. Wood surfaces are considered porous.
  
  Regardless of the type of cutting board you prefer, wood or a nonporous surface, consider using one for fresh produce and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from cross-contaminating a food that requires no further cooking.
  
  Cutting boards need to be maintained and monitored for cleanliness. They should be washed with hot, soapy water or placed in the dishwasher. Solid hardwood cutting boards are dishwasher safe; however, wood laminates should not be washed in the dishwasher.
  
  After thoroughly washing your cutting board, you can sanitize it with a solution of 1 teaspoon chlorine bleach in a quart of water. Once cutting boards of any type become excessively worn or develop hard-to-clean grooves, they should be discarded.