Guidelines for cold storage of foods. Cooking Proper cooking of foods is probably the most important way a food handler in food retail can promote safe food to the customer. If a potentially hazardous food is cooked to the proper temperature, harmful microorganisms will be eliminated in most cases. Cooking guidelines as published in the 1995 FDA Food Code are based on scientific studies. Most foods are cooked in a conventional oven or in a microwave.
Foods heat unevenly when cooked in the microwave versus a conventional oven.
Therefore, cooking temperature guidelines have been established for both cooking methods. Generally, foods need to be cooked to a higher cooking temperature when microwaved to assure safety. Temperature should be measured in the part of the food that is heated last. This is usually the center or thickest part of the food. Time can be measured with a clock or watch.