Is it safe to use the same cooking utensils for raw and cooked meat?

Is it safe to use the same cooking utensils for raw and cooked meat? - Side view of housewife wearing apron standing at table in cozy kitchen and preparing dough for baking while using rolling pin

So, being new to cooking, I tried cooking a pan-seared ribeye steak for the first time recently. I'm just getting new cooking utensils, and the idea of flipping the steak is something I'm not sure about.

Last time, I used the same utensil the whole way through. I know, many are likely cringing at the thought. But I was afraid of over-cooking so I was as attentive as possible to the steak.

I'm wondering if this is "safe". I'm guessing most will say it is not, and that's fine. I'd like to do better if it's not safe. I bought a pair of tongs since then (I was using a spatula to flip before!) but I still only have one pair. So, should I be placing the steak in the pan with the spatula, flipping with the tongs, and removing it from the pan with...something else?

Is it safe enough to use the tongs, and rinse them each time they touch meat before it's finished? Should I be scrubbing them with soap each time? Should I simply stick to different utensils? (In which case I might just stop cooking--I don't have that many utensils, don't plan on buying more for this purpose, and quite frankly I don't wish to clean so many utensils when I'm finished cooking)

I know there are other topics, but they haven't been quite as specific as the questions I'm asking here, so I hope I can get a good response on the subject.

food-safetyraw-meatutensils


Best Answer

Personally, cooking for myself, I would only worry about it if were something more likely to be harboring pathogens, such as chicken. When doing steak, I just rinse them in hot water.

If you're worried about it, you could soak the spatula or tongs (the part that came in contact with the raw meat, obviously) in some boiling or near-boiling water for a few seconds, long enough to get them to 160°F+.



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Quick Answer about "Is it safe to use the same cooking utensils for raw and cooked meat?"

Definitely not safe as the raw meat may contain pathogens that can be transferred to cooked meat. Definitely a no no. Yes, if they are thoroughly sanitized after using them for raw meat before they are used for cooked meat.

Can you use the same spatula for raw and cooked meat?

So how should you use your spatula in a safe way when cooking raw meat? The basic rule is that once the spatula touched the raw meat, that same unwashed spatula should NOT be touching cooked meat. Use another clean spatula to handle the meat that's been cooked. Same logic applies to using spatulas to handle raw fish.

Can you use the same tongs for raw and cooked meat?

It is absolutely NOT safe to use the same utensils on raw meat and poultry as on cooked. Either wash them thoroughly in warm soapy water in between, or do what I do: use two tongs: one to handle raw food and one for cooked. Also, don't use tongs on raw meat and then on vegetables.

Should you change utensils when cooking raw meat?

The risk isn't that the food you're cooking will be re-contaminated\u2014as long as you're still cooking it, the heat from the pan will destroy any bacteria. But if you set a utensil that has come in contact with raw meat on the counter, a spoon rest or a plate, you're in cross-contamination territory.

Can you use the same knife for raw and cooked meat?

Be aware of the tools used during cooking \u2014 never use the same knife for raw meat, poultry or seafood to chop produce or ready-to-eat foods. Also, use one utensil to taste and another to prepare food.


How Does Cross-Contamination Happen?



More answers regarding is it safe to use the same cooking utensils for raw and cooked meat?

Answer 2

Most chefs will use there fingers to put the meat into the pan, then wash their hands. Turning and lifting out, some will use a spatula, with the utensil touching only the cooked, bottom side of the meat, not the top. Thus only needing to wash the utensil at the end of cooking. I have seen some chefs use tongs, though I can't comment on their practice.

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