Safety Day Topic: Microwave ovens safety
Introduction
One of our LNG vessels recently raised, during the safety meeting onboard, a concern regarding Microwave ovens and
measuring microwave radiation leakage, and if measuring devices should provider onboard our vessels.
The true is that microwaves generated in microwave ovens cease to exist once the electrical power to the magnetron is
turned off (like visible light from light globes). They do not remain in the food when the power is turned off. Neither can
they make the food or the oven radioactive. Therefore, food cooked in a microwave oven is not a radiation hazard.
All microwave ovens have at least two safety interlock switches which stop the generation of microwaves immediately
the door is opened. The design of modern microwave ovens is such that the microwaves should be contained within the
oven, but it is still possible for some leakage to occur around the doors of certain microwave ovens. Generally, the
required design of oven doors should restrict this leakage to a level well below that recommended.
The design standard specifies a test to assess the level of microwave leakage and states that 'The microwave leakage at
any point 50 millimeters or more from the external surface of the appliance shall not exceed 50 watts per square meter'.
This Standard applies to ovens designed for domestic applications, even if used in a workplace. The recommended limit is
conservative and includes significant safety factors, so that even leakage levels appreciably above the limit will have no
known effect on human health.
Approved industry tests show that microwave oven leakage levels in excess of the recommended limits are rare and an
oven in good condition and used correctly is safe. If an oven appears damaged, it should not be used until it can be
serviced by a competent person or a new one put into service.
Routine testing of microwave oven leakage is not considered necessary.
Inspection prior to use:
A microwave oven should only be used if an inspection confirms all of the following points:
∙ The surface of the door is not damaged.
∙ The door fits squarely and securely and opens and closes smoothly.
∙ The door hinges are in good condition.
∙ The oven is clean and in particular the door edges.
∙ The interior surrounds are not covered with food or burnt material.
∙ No corrosion is evident on the door, the door hinges or the oven interior.
Precautions for radiation safety in the use of Microwave Ovens:
∙ If possible stand 1 meter from the Mircowave Oven when in use. (max distance the microwaves could travel
with safety factor included)
∙ Follow the oven manufacturer's recommended safe operating procedures.
∙ Never tamper with or inactivate the interlocking devices.
∙ Never use the oven without the trays provided by the manufacturer unless specifically allowed in the
manufacturer's instructions.
∙ Never operate the oven without a load in the oven cavity unless specifically allowed in the manufacturer's
instructions.
∙ Never rest heavy objects such as food containers on the door while it is open.
SQE 1 Approved for distribution
∙ Clean the oven cavity, the door and seals with water and a mild detergent at regular intervals (do not use
abrasive cleaning pads).
Conclusion
Based on implementing the above safe practices and the likely hood of potential exposure levels which are not
considered to impact the users health, SQE department do not see any benefit in ordering devices to measure microwave
radiation leakage.
Because the use of Microwave Ovens has added a significant amount of convenience to the fleet, by providing a quick
heating solution for people in a hurry, it is used more frequently than in the past.
For that reason we are also including attachment "Microwave Ovens & Food Safety".
Please ensure that above is discussed with all onboard during May's Safety Day.
SQE 2 Approved for distribution
Microwave Ovens and Food Safety
1. How do microwaves cook food?
The magnetron inside the oven converts ordinary electric power from a wall socket into very short radio
waves (around 4 inches from crest to crest). They are transmitted by the oven's magnetron at a
frequency of about 2450 Megahertz. At that frequency, power is readily absorbed by water, fats and
sugars, resulting in very fast vibration and high temperatures that cook the food.
2. Do microwaves cook food from the inside out?
No. Microwaves penetrate the food to a depth of 1 to 1½ inches. In thicker pieces of food, the
microwaves don't reach the center. That area would cook by conduction of heat from the outer areas
of the food into the middle.
In a microwave oven, the air in the oven is at room temperature so the temperature of the food surface
is cooler than food in a conventional oven where the food is heated by hot air. Therefore, food cooked
in a microwave oven doesn't normally become brown and crispy.
3. Do microwaves cook food safely?
Bacteria will be destroyed during microwave cooking just as in other types of ovens, so food is
safe cooked in a microwave oven. However the food can cook less evenly than in a conventional
oven. Microwave cooking can be uneven just as with frying and grilling.
To promote uniform cooking, arrange food items evenly in a covered dish and add some liquid if
needed. Where possible, debone large pieces of meat; bone can shield meat from thorough cooking.
Cover the dish with a lid or plastic wrap. Allow enough space between the food and the top of the dish
so that plastic wrap does not touch the food. Loosen or vent the lid or wrap to allow steam to vent. The
moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking
bags also provide safe, even cooking.
Stir, rotate, or turn foods upside down (where possible) midway through the microwaving time to
even the cooking and eliminate cold spots where harmful bacteria can survive. Even if the microwave
oven has a turntable, it's still helpful to stir and turn food top to bottom.
Follow cooking instructions on product label (or recipe instructions). If a range of time is given,
start with the fewest minutes recommended. Add cooking time if necessary to reach a safe internal
temperature.
Observe the "standing time." Cooking continues and is completed during standing time.
Most importantly, follow the manufacturer's instructions.
4. What is "standing time"?
Microwaves cause water, fat, and sugar molecules to vibrate 2.5 million times per second, producing
heat. After the oven is off or food is removed from the oven, the molecules continue to generate heat
as they come to a standstill. This additional cooking after microwaving stops is called "carryover
cooking time," "resting time," or "standing time." It occurs for a longer time in dense foods such as a
whole turkey or beef roast than in less-dense foods like breads, small vegetables and fruits. During this
time, the temperature of a food can increase several degrees. For that reason, directions may advise to
let a food "rest" for a few minutes after turning off the oven or removing food from the oven.
5. What are the recommended temperatures for microwaving food safely?
Following recommended temperatures are according to USDA but cooking times may vary because
ovens vary in power and efficiency.
SQE 1 Approved for distribution
• Cook ground meats to 160 °F.
• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of
145 °F. For safety and quality, allow meat to rest for at least three minutes before carving or
consuming.
• Cook all poultry to a safe minimum internal temperature of 165 °F.
• Eggs and casseroles containing eggs, 160 °F.
• Fish should reach 145 °F.
• After removing food from the microwave, always allow standing time of at least 3 minutes.
This completes the cooking process.
6. Is it safe to microwave food only until partially done?
Never partially cook food and store it for later use because any bacteria present wouldn't have been
destroyed. When partially cooking food in the microwave oven to finish cooking on the grill or in a
conventional oven, it is important to transfer the microwaved food to the other heat source
immediately.
7. Is it safe to cook stuffed poultry in a microwave oven?
Cooking whole, stuffed poultry in a microwave oven is not recommended. Because food cooks so
quickly in a microwave oven, the stuffing might not have enough time to reach the temperature
needed to destroy harmful bacteria.
8. What is the best way to thaw frozen food in a microwave oven?
Remove food from its packaging before defrosting. Do not use foam trays and plastic wraps because
they are not heat stable at high temperatures. Melting or warping from the heat of the food may
cause harmful chemicals to migrate into it.
Select the "defrost" setting or 30% power. During microwave defrosting, rotate and turn food upside
down where possible. For individual pieces such as chicken parts, break them apart when possible,
rotate and turn upside down several times during defrosting. When thawing ground meats, scrape the
thawed portion off as it softens; remove it from the oven. Continue to microwave defrost the remaining
portion.
Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven
because some areas of the frozen food may begin to cook during the defrosting time. Do not hold
partially
cooked food to use later.
9. How do you safely reheat cooked food in a microwave oven?
• Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide
safe, even heating. Turn back a corner for the steam to vent.
• Heat ready-to-eat foods such as hot dogs, luncheon meats, fully cooked ham, and leftovers
until steaming hot.
• After reheating foods in the microwave oven, allow standing time. Then, use a clean food
thermometer to check that food has reached 165 °F.
10. What containers and wraps are safe to use in the microwave oven?
Only use cookware that is specially manufactured for use in the microwave oven. Glass,
ceramic containers, and all plastics that are safe to use usually will be labeled for microwave
oven use.
SAFE TO USE:
SQE 2 Approved for distribution
• Any utensil labeled for microwave use.
• Heatproof glass (such as Pyrex, Anchor Hocking, etc.).
• Glass-ceramic (such as Corning Ware).
• Oven cooking bags.
• Baskets (straw and wood) for quick warm-ups of rolls or bread. Line the basket with napkins
to absorb moisture from food.
• Most paper plates, towels, napkins and bags. For optimal safety use white, unprinted
materials.
• Wax paper, parchment paper, heavy plastic wrap. Do not allow plastic wrap to touch food;
vent it to allow a steam escape.
• Heat-susceptor packaging.
NOT SAFE TO
USE:
• Cold storage containers: margarine tubs, cottage cheese and yogurt cartons, etc. These
materials are not approved for cooking and chemicals can migrate into food.
• Brown paper bags and newspapers.
• Metal pans.
• Foam-insulated cups, bowls, plates or trays.
• China with metallic paint or trim.
• Chinese "take-out" containers with metal handles.
• Metal "twist ties" on package wrapping.
• Food completely wrapped in aluminum foil.
• Food cooked in any container or packaging that has warped or melted during heating.
11. Is it safe to use aluminum foil in a microwave oven?
Always consult the owner's manual of your microwave oven and heed the manufacturer's
recommendations for the use of aluminum foil. It can be safe to use small amounts of aluminum foil in
a microwave oven.
Microwaves cannot pass through metal but are absorbed by food. No food completely covered by
aluminum foil or in a covered metal pan should be put in a microwave oven because food wouldn't be
available to absorb the microwaves. Operating the oven empty or when the food is completely
wrapped in aluminum foil can cause damage to the oven and the food won't heat.
However, small pieces of aluminum foil can be used to "shield" areas of foods, such as
poultry drumsticks and wings, to prevent overcooking.
Some food packaged in foil containers can be safe to microwave. Read the package heating
instructions to see if the food manufacturer has specific recommendations for microwaving the
product. Because food in these containers will only heat from the top, it's best to microwave foods
only 1-2 inches in depth so food near the bottom will be heated thoroughly before food on top dries
and overcooks.
12. General Rules for Safe Use of Aluminum Foil:
• Use new, smooth foil only. Wrinkled foil can cause arcing (sparks).
• Cover no more than 1/4 of the food with foil.
• Shape the foil smoothly to the food so no edges stick out.
• It makes no difference which side of foil (shiny or dull) is facing out.
• Do not place the foil closer than one inch from the oven walls.
• If the microwave oven has metal shelves OR a metal turntable, don't microwave food in foil
containers or metal pans, and don't let foil used for shielding touch or be close to the shelves
or turntable.
SQE 3 Approved for distribution
• If you see arcing (sparks), immediately remove the foil shielding; transfer frozen food from
foil container to a microwave-safe utensil.
13. How do you determine if a utensil is safe to use in a microwave oven?
If a utensil is not labeled for microwave use, you can test it before using to make sure it is
microwave safe. Here's how to do it.
Put one cup of tap water in a glass measure. Place the water in the microwave oven along with (but not
touching) the utensil to be tested. Microwave on high 1 minute. If the utensil feels warm or hot, it is
not microwave safe because it contains metal in the material or glaze. Do not use it. The utensil and/or
the bottom of the oven might crack if microwaved.
14. Do microwaves make food "radioactive"?
No. Microwave energy uses a wave length similar to television, radio waves, electric shavers and
radar. It does not make food "radioactive." X-rays and nuclear radiation are at the other end of the
spectrum and are a million times more powerful.
15. What is "arcing"?
Arcing (pronounced "AR-king") is sparks inside the microwave oven caused when microwaves react to
gold paint on dishes, twist ties and other metallic materials. Some foods such as raw carrots and hot
dogs can cause arcing while being microwaved. In hot dogs, this can be due to the uneven mixing of
salts and additives. In carrots, it can be due to the minerals in the soil in which they were grown.
Whatever the cause, turn off the oven immediately to end the sparks. Prolonged arcing can damage the
oven and/or the utensil. If caught at once, arcing should not damage the oven. Remove the offending
utensil or food from the oven and either substitute a microwave-safe utensil or cook the food by other
methods.
16. What is "erupting"?
Erupting, or violent boiling over, can occur when a liquid (primarily water) heated in a microwave
oven becomes hotter than its conventional 212 °F boiling temperature (super-heated). The liquid boils
over when instant coffee, tea or gelatin is added to the superheated water. In extremely rare instances,
all that is needed to initiate boiling of a superheated liquid is motion. Thus, a superheated cup of water
could theoretically erupt violently when it is removed from a microwave oven.
Superheating usually occurs when microwaving water in a very clean vessel — usually just taken from
a dishwasher — or when microwaving room temperature water. It also happens because liquids heat
with internal "hot spots" so that a temperature higher than 212 °F (the boiling point of water) builds up
an inch or two below the surface.
Thus, even though it is extremely unlikely for an eruption to occur in a microwave oven,
several precautions can be taken to lessen the potential for a problem:
• Use a vessel with sloping walls, such as a measuring cup.
• Leave a microwavable spoon in the vessel while heating.
• Stir occasionally while heating.
• Add a pinch of instant coffee, a tea bag, or gelatin at the beginning or halfway through
heating.
17. How should you clean the inside of a microwave oven?
Consult the manufacturer's use and care manual for the best advice for your model of microwave
oven. Some manufacturers recommend unplugging the microwave before cleaning it to minimize the
possibility of electric shock. If you can't locate the manual, follow these general instructions.
• Remove spatters and spills as they occur so food residue won't become dried on.
SQE 4 Approved for distribution
• Wipe with a soft cloth or clean paper towel dampened with warm water.
• For heavier soil, use baking soda, a mild soap, or dishwashing liquid.
• Do not use steel wool, scouring pads, abrasive cleaners, or oven cleaners.
• To remove food odors or loosen baked-on food residue, mix 6 tablespoons of baking soda
OR 1/2 cup lemon juice with one cup of water in a microwave-safe glass measure.
Microwave the mixture until it boils. Then leave the mixture in the microwave without
opening the door until the mixture cools. The steam will help loosen food residue and
remove odors. Wipe the surfaces with a soft cloth or paper towel.
As long as you keep your microwave oven in a safe location, follow the manufacturer's instructions, keep
it clean and dry, and don't try any repairs, it should be perfectly safe.
For More Information
• Consult the oven's manufacturer or owner's manual.
SQE 5 Approved for distribution
