Cook to Proper Temperatures
Harmful bacteria are destroyed when food is cooked to proper temperatures.
Buy a meat thermometer and use it! This is the only reliable way to ensure safety and to determine the doneness of cooked meats, poultry, egg dishes, and leftovers.
How To Get An Accurate Thermometer Reading
- d meats, roasts, steaks, chops and poultry pieces: insert in center of the thickest part, away from bone, fat and gristle.
- Poultry (whole bird): insert in inner thigh area near the breast, but not touching bone.
- Ground meat and poultry: place 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: cook until opaque and flakes easily with a fork.
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.
- MaWear 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
| Food Item |
Internal Temperature |
|
Beef, Lamb, Veal
|
|
Ground products
|
|
|
Hamburger (prepared as patties, meatballs, etc.)
|
160°F
|
|
Non-ground products
|
|
|
Roasts and steaks
|
|
|
Medium-rare
|
145°F
|
|
|
160°F
|
|
Well-done
|
170°F
|
|
Poultry
|
|
Gound chicken, turkey
|
165°F
|
|
Whole chicken, turkey
|
180°F
|
|
Boneless turkey roasts
|
170°F
|
|
Poultry breast and roasts
(white meat)
|
170°F
|
|
Poultry thighs, wings and drumstick
(dark meat)
|
180°F
|
|
Duck goose
|
180°F
|
|
Stuffing (cooked alone or in bird)
|
165°F
|
|
Pork
|
|
All cuts including ground products
|
|
|
Medium
|
160°F
|
|
Well-done
|
170°F
|
|
Fresh, raw ham
|
160°F
|
|
Fully cooked ham, to reheat
|
140°F
|
|
Egg dishes, casseroles
|
160°F
|
|
Leftovers, reheated
|
165°F
|
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