At home:
- Use separate cutting boards, plates and utensils for raw roasts and cooked roasts to avoid cross-contamination.
- Wash items such as cutting boards that have touched raw meat with warm water and soap, or place them in a dishwasher.
- To avoid overcooking beef, veal, pork and lamb roasts use a meat thermometer. These roasts should be removed from the oven when they reach an internal temperature of 145 degrees and allowed to rest for three minutes before serving.
- Turkey, duck and goose should be cooked to an internal temperature of 165 degrees as measured by a food thermometer. Temperatures should be taken in three areas of the bird: the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh.
- Kitchen towels should be washed frequently to avoid cross-contamination, so a home cook can never have enough kitchen towels.
The rest of the advice is nonsense.
But Ireland, I have so much respect for your Safefood, yet you still insist on telling people, “no pink meat and be sure that the juices run clear before eating.”
Use a thermometer and stick it in.
Chapman sent me 10 for me to give out over the holidays. I’d be happy to mail you, Safefood Ireland, a tip-sensitive digital thermometer, since apparently no one in Europe is aware of their existence.