|What's the best way to
store pork before cooking? After cooking?
|You can store uncooked fresh pork tightly wrapped in butcher
paper in the refrigerator up to four or five days. Freeze uncooked pork for up
to one month.
|What steps can I take to
assure food safety while preparing meat?
- Keep your cooking area clean
- Wash hands with soapy water before and after handling any
- Thoroughly wash all utensils, containers, cutting boards
and work surfaces
- Use separate serving plates for carrying raw and cooked
- Discard leftover marinades - do not reuse
|Can I microwave to
defrost/reheat pork that has been frozen?
|The microwave and fresh pork can work together to produce
delicious dishes. Pork conveniently and successfully defrosts and cooks in the
microwave oven. It's a great idea to cook cuts ahead of time, slice into
convenient shapes and freeze to be reheated in the microwave later in the week.
But as with many other foods, use traditional cooking methods for best flavor
and texture results.
|To what temperature should
I cook pork?
|Pork is best when cooked to medium doneness or an internal
temperature of 160 degrees F. Use a meat thermometer to judge doneness. When
cooking a roast, remove from the oven when the internal temperature reaches 155
degrees F. and allow the roast to stand for 10 minutes before slicing. The
roast's internal temperature will rise about five degrees after removing from
the oven. A hint of pink blush in the center is ideal for tender, juicy
|Because of modern feeding practices, trichinosis is a no
longer a concern. Although trichina is virtually nonexistent in pork, if it
were present, it would be killed at 137 degrees F. That's well below the
recommended end cooking temperature for pork, which is 160 degrees F.