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Government agencies have always presented the idea of food safety in a simplified way. You’ve probably seen the chart: 165ºF for chicken, 145ºF for steaks, and so on. Those temps are the “instant death” numbers for salmonella. But they’re also overki
The Combustion App tells you when your food is safe to eat, applying the food-safety standards of the US government (USDA/FDA). TLDR: with the CPT, you can cook safely without overcooking your food. The SafeCook feature is very easy to use and the Pr
Here's the step-by-step:. *USDA-FSIS guidance and FDA Food Code standards combining time and temperature. The complete documentation is nearly 800 pages; if you're interested there’s a link at the bottom of this post.
SafeCook uses “integrated” AKA “cumulative” bacterial destruction to determine food safety. It adds up the body count of bacteria at every step in the cooking process. This is the same standard commercial food preparers use. But with SafeCook, the Pr
When we originally released our food safety feature (the first and only integrated safety feature in any thermometer, BTW), we included the option of “simplified” cooking - a path that led to the overcooked (overkill!) numbers everyone is familiar wi
Official US Government Standards (used in SafeCook™ and USDA Food Safe):. For those who haven't updated their app yet:.
All home cooking is at your own risk. No warranty or guarantee of safety is implied. Please read the full terms below. That said, there are plenty of people eating food that doesn’t meet the government food safety criteria. Rare steak! Sushi! Intact
The Combustion App automatically informs you when your food is safe to eat, applying the food-safety standards of the US government (USDA/FDA). It’s a little bit complicated to explain (look here), but it’s extremely simple to use. If you really want
Most foods will be well-done or even noticeably dry by the time they reach the hard internal temp threshold recommended by the simplified government standards. Particularly white-meat chicken or turkey breast. Using SafeCook, you’ll see that your foo
When you cook white meat to the SafeCook recommendation, the meat will likely remain pinkish. Don’t panic!. The pink is myoglobin that carries oxygen around in the muscle (it's not blood, which is hemoglobin). Myoglobin starts to denature and lose it
It’s up to you! Always!. Food cooked at home does not need to meet the legal serving standard - it’s always considered “at your own risk.”. And these (USDA standards included in SafeCook) are guidelines, intended to give you information, not limit yo
Generally, with slow cooking or sous vide, you will far exceed the USDA recommendations for food safety. Most slow-cooked foods (brisket, for example) require hotter temperatures plus a lot of time to break down the collagen. They will exceed even th
They're two different tools that work side-by-side.The target temp is your "perfect doneness."The SafeCook badge means it’s been hot enough-for long enough-to be considered safe by the USDA/FDA.We don’t tell you what the target temp should be because