SafeCook™: More FAQsUpdated 8 months ago

What happened to USDA Safe? 

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 with. SafeCook does not support that option - we don't want to encourage people to ruin their meat!

If for some reason you’re using the “USDA Safe” version (please update your app!), the old instructions are still available.

What happened to "log7"?

The government standards refer to "log" reductions - that's a 90% reduction in the bacteria population. So a log7 reduction is 0.9999999 aka 99.99999% destruction. Writing it in log form saves space on whiteboards (and in databases). The food safety standard for chicken is log7. Most other foods have slightly less stringent standards.

SafeCook applies the correct standard for the food you select using the bacteria type (usually salmonella but not always) that is most prevalent for that food.

Is this only for chicken?

No! It works on pretty much any food. We talk about chicken because poultry is the bad boy of meats, bacteria-wise. And because it's so easy to overcook!

Select your protein from the list - whether that's chicken, fish, beef, pork, seafood, or something else. SafeCook follows the current FDA Food Safety Code and USDA-FSIS recommendations based on the food you choose.

Is this backward compatible? 

Yes. This is another free upgrade for every Predictive Thermometer we’ve ever made. The CPT keeps getting better, even after you’ve bought it - that’s the magic of firmware updates. Apply the new firmware after you've updated your Combustion app.

Do I have to cook my food to a USDA-level of food safety?

Not if you’re cooking for yourself. Thankfully the health department doesn’t have the authority to tell you how to cook in your own home. But a lot of folks overcook their meats out of fear.

We wanted to make it easy to cook juicy, delicious food without you worrying that it might make you sick.

BTW, in restaurants, if the food is cooked and served immediately, and by request cooked a certain way (e.g. rare steak or eggs sunny-side up) that’s also okay. The restaurant is required to let you know that eating rare or undercooked foods comes at a higher risk - most places put this right on the menu (in small type, at the bottom).

What about non-US people? 

Food standards vary by country, but they’re all similar because bacteria don’t recognize international borders. While some countries have slightly more conservative standards, the US-centric standards still provide a very high level of food safety (we are looking into localization options).

What about commercial use?

For commercial use, we'll want to have each thermometer certified and traceable against a NIST-standard of accuracy. You'll also likely need more specifics about the target pathogen and standards being applied to keep your health inspector happy.

This is coming! It’ll be part of an optional software upgrade that makes record-keeping easy for food industry professionals. Everything you need to comply with your local health department or process authority.