In what order should foods be cooked to avoid contamination?

Cooking foods based on their cooking temperature requirements, from highest to lowest, is essential for food safety. This method helps prevent cross-contamination, where bacteria from undercooked foods could transfer to other foods that require less cooking. Different types of food have specific temperatures at which they must be cooked to ensure that harmful pathogens are destroyed.

For example, poultry should be cooked to an internal temperature of 165°F, while whole cuts of beef, pork, and fish are typically cooked to a minimum of 145°F. If you begin cooking with the food that requires the highest temperature, you ensure that it has sufficient time to reach that safe temperature before other foods are introduced into the cooking process.

This practice not only minimizes the risk of foodborne illnesses but also helps maintain the quality and safety of all foods being prepared. Cooking foods based on price, convenience, or size does not address the critical aspect of food safety and temperature control, which is essential for protecting public health.