8.4.4: Safe Microwave Defrosting and Cooking

Many people use a microwave to cook or reheat food. It is important for the Home Health Aide/Personal Care Aide to follow safety precautions when using a microwave for food preparation. The United States Department of Agriculture has specific guidelines for safe use of a microwave for food preparation. You can read more about the following guidelines based on the USDA (2013b) recommendations for safe microwave use at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food–safety–education/get–answers/food–safety–fact–sheets/appliances–and–thermometers/cooking–safely–in–the–microwave/cooking–safely–in–the–microwave–oven

• When heating or cooking foods in a microwave, always use microwave safe dishes. Never use plastic or foam trays. These items can warp, causing harmful chemicals to spill into the food.
• Cover food with microwave safe covers. Loosen the lid slightly to allow steam to escape to prevent burns. This allows moisture to stay inside which provides for even heating. Unevenly heated or cooked foods can have areas where bacteria live.
• When defrosting, remove packaging food came in. Do not use plastic or foam trays.
• Cook food immediately after defrosting. Do not defrost and save the food to cook later.
• Cook large cuts of meat at 50% power for a longer time rather than at 100% power. This allows enough time for heat to reach the center without overcooking outer areas.
• Stir and rotate food halfway during cooking or reheating to avoid cold spots where bacteria can live.
• Always allow foods cooked in a microwave to stand for a couple of minutes to avoid being burned by steam.
• Always ensure reheated foods have reached a temperature of 165 degrees F. Use a thermometer to check for doneness.

Safe Cooking Temperatures

The USDA has guidelines about safe food cooking temperatures. To avoid food-borne illnesses, these should be followed. Home Health Aides/Personal Care Aides should always check food for doneness with a thermometer. Just because food appears to be cooked from the way it looks on the outside does not mean it is cooked in the center. Insert a thermometer into the thickest part of the meat or the center of the food. Do not allow the thermometer to touch bone, fat, or gristle (United States Department of Agriculture, 2011).

Type of Food	Temperature to which to reheat
Beef, pork, lamb, and veal steaks, chops, or roasts	145 degrees F
Ground beef, pork, lamb, veal	160 degrees F
Poultry	165 degrees F
Egg dishes	160 degrees F
Reheating leftovers	165 degrees F

Source: United States Department of Agriculture, 2011

Self Check Activity \(\PageIndex{1}\)

True or False

1. If a food is brown on the outside, it is done. True or False? ___________

Multiple Choice

2. At which temperature should poultry be cooked to?

a). 165 degrees

b). 145 degrees

c). 160 degrees

d). 155 degrees

3. At which temperature should ground beef be cooked to?

a). 165 degrees

b). 145 degrees

c). 160 degrees

d). 155 degrees

4. At which temperature should leftovers be reheated to?

a). 165 degrees

b). 145 degrees

c). 160 degrees

d). 155 degrees

5. At which temperature should steaks, chops, and roasts be cooked to?

a). 165 degrees

b). 145 degrees

c). 160 degrees

d). 155 degrees

Answer

1. False

2. A

3. C

4. A

5. B

FEEDBACK:

1. Just because food appears to be cooked from the way it looks on the outside does not mean it is cooked in the center. Use a thermometer to test for doneness.

2. Poultry should be cooked to 165 degrees.

3. Ground beef should be cooked to 160 degrees.

4. Leftovers should be reheated to 165 degrees.

5. Steaks, chops, and roasts should be cooked to 145 degrees.