Is It Done Yet? Cook to Proper Temperatures to Avoid Food Poisoning
Buy a Food Thermometer and Use It!
Using a food thermometer to make sure meat is thoroughly cooked is the only reliable way to ensure safety and to determine the doneness of cooked meats, poultry, egg dishes, and leftovers.
|
Category |
Food |
Temperature |
|
Ground Meat and Meat Mixtures |
Beef, Pork, Veal and Lamb |
160°F |
|
|
Hamburgers (prepared as patties, meatballs, etc.) |
160°F |
|
|
Turkey and Chicken |
165°F |
|
Fresh Beef, Veal, Pork and Lamb |
Steaks, Roasts and Chops |
145°F* |
|
Poultry |
Whole Chicken and Turkey |
165°F |
|
|
Poultry Breasts and Roasts |
165°F |
|
|
Poultry Thighs, Legs and Wings |
165°F |
|
|
Duck and Goose |
165°F |
|
|
Stuffing (cooked in bird or alone) |
165°F |
|
Pork |
Fresh Pork |
145°F* |
|
|
Fresh Ham (raw) |
145°F* |
|
|
Precooked Ham (to reheat)** |
140°F |
|
Egg Dishes |
Egg Dishes |
160°F |
|
|
Eggs |
Cook until yolk and white are firm |
|
Leftovers and Casseroles |
Leftovers |
165°F |
|
|
Casseroles |
165°F |
|
Seafood |
Fin Fish |
145°F or until flesh is opaque and separates easily with a fork |
|
|
Shrimp, Lobster and Crabs |
Cook until flesh is pearly and opaque |
|
|
Clams, Oysters and Mussels |
Cook until shells open during cooking |
|
|
Scallops |
Cook until flesh is milky white or opaque and firm |
|
Game Animals |
Venison, Elk and Bison |
160°F |
|
Game Birds |
Grouse, Guineafowl, Partridge, Squab (young pigeon), Quail, Pheasant, Ratites (emu, ostrich, and rhea), Wild Ducks, Wild Geese, Wild turkey, and other species |
165°F |
*Must reach an internal temperature of 145°F and allow to rest for at least 3 minutes before carving or consuming.
**Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F.
How To Get An Accurate Thermometer Reading:
|
Food |
Thermometer Placement |
|
Beef, Pork or Lamb Roasts |
Insert in center of the thickest part, away from bone, fat and gristle. |
|
Hamburgers, Steaks or Chops |
Insert in the thickest part, away from bone, fat and gristle. |
|
Whole Poultry |
Insert in thickest part of thigh, avoiding bone. |
|
Whole Turkey |
Insert in the innermost part of the thigh and wing and the thickest area, avoiding bone. |
|
Poultry Parts |
Insert in the thickest area, avoiding bone. |
|
Ground Meat and Poultry |
Insert in the thickest area of meatloaf or patty; with thin patties, insert sideways reaching the very center with the stem. |
|
Egg Dishes and Casseroles |
Insert in center or thickest area of the dish. |
|
Fish |
Insert in the thickest part of fish when fish is opaque and flakes easily with a fork. |
|
Game Animals |
Insert in center of the thickest part, away from bone, fat and gristle. |
|
Game Birds |
Insert in the innermost part of the thigh and wing and the thickest part of the breast. |
Reminders To Prevent Cross-Contamination:
-
Wash plates between uses or use separate plates: one for holding raw meat, poultry and seafood; another for cooked foods.
-
Store raw meats, poultry and seafood on the bottom shelf of the refrigerator so juices don't drip onto other foods.
-
Place washed produce into clean storage containers, not back into the original ones.
-
Use one utensil to taste and another to stir or mix food.
-
Make sure you use clean scissors or blades to open bags of food.
-
Wear latex gloves if you have a sore or cut on your hand.
Important Tips:
Always remember to wash the thermometer stem thoroughly in hot, soapy water after each use!
Learn How To Calibrate Your Food Thermometer
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