{"id":730,"date":"2017-04-25T07:02:16","date_gmt":"2017-04-25T12:02:16","guid":{"rendered":"http:\/\/safefoodtraining.com\/minnesota\/?p=730"},"modified":"2017-04-05T17:03:08","modified_gmt":"2017-04-05T22:03:08","slug":"food-safety-certified-professionals-microwave-use","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/food-safety-certification-mn\/food-safety-certified-professionals-microwave-use\/","title":{"rendered":"Food Safety Certified Professionals and Microwave Use"},"content":{"rendered":"

Many restaurants employ a secret weapon that some food safety certified professionals call their digital chef. The digital chef refers to a facility’s microwave, and while most restaurants and food producers prefer to cook everything as fresh as possible, instances occur when microwave cooking becomes unavoidable.<\/p>\n

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Image credit: 123rf – 12249118<\/p><\/div>\n

Proper Microwave Use for Food Safety Certified Workers<\/h2>\n

All food cooked in a microwave needs to maintain an internal temperature of 165 degrees before being served. No food cooked any lower than well-done can be served if cooked in a microwave, and reheated precooked food must meet the 165-degree requirement. Once food reaches the temperature requirement, the Minnesota Food Code<\/a> states that cooked product needs to stand for two minutes before serving in order to maintain temperature.<\/p>\n

The method used for microwave cooking depends on what type of food your digital chef must prepare. The following guide shows specific rules that the food code requires you to adhere to.<\/p>\n