Issuing Temperature Guidance to Consumers on the Cooking and Storage of Food

• Project start date: 9 September 2003
• Project status: Completed
• Project type: Food safety
• Discipline: Microbiology and food hygiene
• Author/s: Safefood research

Research objective

Recognising inconsistencies in existing recommendations regarding cooking temperatures, this project aimed to clarify and standardise advice for agencies involved in issuing consumer advice on the cooking and storage of food to prevent food poisoning.

Outputs

Research report

• Title: Issuing Temperature Guidance to Consumers on the Cooking and Storage of Food
• Date: 6 February 2004
• Summary: The document investigates the inconsistencies in consumer advice related to the cooking and storage of food, particularly regarding temperature control. Given the low usage of temperature probes among consumers, a qualitative approach was taken to develop practical recommendations. The research involved a cross-agency working group, convened by safefood, the Food Safety Promotion Board, to create unified guidance acceptable to all relevant agencies and professionals.
• Findings:
  • Inconsistencies: Current advice on cooking and storage temperatures varies, leading to consumer confusion.
  • Low probe usage: Few consumers use temperature probes, limiting the practicality of specific temperature guidelines.
  • Key safety issues: Identified critical areas where temperature control is crucial for preventing food poisoning.
• Recommendations:
  1. Unified messaging: Develop clear and consistent messages for consumers about cooking and storage practices.
  2. Qualitative advice: Focus on providing guidance that can be easily understood and implemented without specialised equipment.
  3. Example messages: Include sample messages that agencies can use to educate consumers, while noting that these are not exhaustive.