Cooking: Using Appliances
Cooking doesn’t necessarily have to take place on the stovetop or in a conventional oven. These days, families use many different appliances to cook and reheat food. While the basics of food safety apply to any type of cooking, special guidelines apply to appliances such as grills, microwaves, and slow cookers.
Barbeques and Smokers
Barbeque Basics: Tips to Prevent Foodborne Illness (FDA)
Basic tips for grilling food, from preparation to cooking to storage.
Barbeque and Food Safety (USDA)
Technique for grilling, smoking, and even pit cooking meats safely.
Smoking Meat and Poultry (USDA)
Using a covered grill or a smoker to cook food safely requires two thermometers: one for the food and one for the smoker.
Cooking Safely in the Microwave Oven (USDA)
The basics for safe microwave cooking, reheating, defrosting, and using containers in the oven.
Microwave Ovens and Food Safety (USDA)
Do microwaves make food radioactive? What are safe cooking temperatures in a microwave? Answers to these and other top questions.
Microwave Cooking (USDA)
Cooking and reheating food safely in a microwave oven.
Listen to the podcast or read the script (7:06 minutes)
Slow Cookers and Crock Pots
Slow Cookers and Food Safety (USDA)
Slow cookers are a safe and efficient way to cook foods – if you follow these safety rules.
Do New Consumer Products Enhance or Endanger Food? (USDA)
Safety tips for thawing trays, solar box cooking, thermoelectric coolers/warmers, and more.