Apply the Heat!
Cooking food-especially raw meat, poultry, fish and eggs-to a
safe minimum internal temperature kills harmful bacteria.
Thoroughly cook food as follows*:
Raw Food Internal Temperature
--------------------------------------------------------------------------------
Ground Products
Beef, veal, lamb, pork 160°F
Chicken, turkey 165°F
--------------------------------------------------------------------------------
Beef, Veal, Lamb Roasts & steaks
medium-rare 145°F
medium 160°F
well-done 170°F
--------------------------------------------------------------------------------
Pork
Chops, roast, ribs
medium 160°F
well-done 170°F
Ham, fully cooked 140°F
Ham, fresh 160°F
Sausage, fresh 160°F
--------------------------------------------------------------------------------
Poultry (Turkey & Chicken)
Whole bird at least 165°F
Breast at least 165°F
Legs & thighs at least 165°F
Stuffing (cooked separately) 165°F
--------------------------------------------------------------------------------
Eggs
Fried, poached yolk & white are firm
Casseroles 160°F
Sauces, custards 160°F
--------------------------------------------------------------------------------
Fish flakes with a fork
--------------------------------------------------------------------------------
*This chart provides guidance for cooking foods at home.
Cooking food-especially raw meat, poultry, fish and eggs-to a
safe minimum internal temperature kills harmful bacteria.
Thoroughly cook food as follows*:
Raw Food Internal Temperature
--------------------------------------------------------------------------------
Ground Products
Beef, veal, lamb, pork 160°F
Chicken, turkey 165°F
--------------------------------------------------------------------------------
Beef, Veal, Lamb Roasts & steaks
medium-rare 145°F
medium 160°F
well-done 170°F
--------------------------------------------------------------------------------
Pork
Chops, roast, ribs
medium 160°F
well-done 170°F
Ham, fully cooked 140°F
Ham, fresh 160°F
Sausage, fresh 160°F
--------------------------------------------------------------------------------
Poultry (Turkey & Chicken)
Whole bird at least 165°F
Breast at least 165°F
Legs & thighs at least 165°F
Stuffing (cooked separately) 165°F
--------------------------------------------------------------------------------
Eggs
Fried, poached yolk & white are firm
Casseroles 160°F
Sauces, custards 160°F
--------------------------------------------------------------------------------
Fish flakes with a fork
--------------------------------------------------------------------------------
*This chart provides guidance for cooking foods at home.
Genwich Life Services LLC "Successfully guiding multi generational families through life stage planning" |
Thermometer Tips
Use a food thermometer to make sure foods have been properly cooked to a
safe internal temperature. Plus you won't over cook your food.
There are several types of thermometers available:
Dial oven-safe: This type of thermometer is inserted into the food at the
beginning of the cooking time and remains in the food throughout cooking.
By checking the thermometer as the food cooks, you will know exactly when
thick cuts of meat, such as roasts or turkeys, are cooked to the safe
temperature. This type of thermometer is not appropriate for use with food
that is thin, like boneless chicken breast.
Dial instant-read: This thermometer is not designed to stay in the food during
cooking.
When you think the food is cooked to the safe temperature, you check it with
the instant-read thermometer. To do this, insert the instant-read
thermometer into the thickest part of the food. Insert to the point marked on
the probe-usually to a depth of 2 inches. About 15 to 20 seconds are
required for the temperature to be accurately displayed.
This type of thermometer can be used with thin food, such as chicken
breasts or hamburger patty-simply insert the probe sideways, making sure
that the tip of the probe reaches the center of the meat.
Digital instant-read: This type of thermometer does not stay in the food
during cooking-you check the temperature when you think the food is
cooked.
The advantage of this type of thermometer is that the heat-sensing device is
in the tip of the probe. Place the tip of the probe in the center of the thickest
part of the food-at least 1/2 inch deep. About 10 seconds are required for
the temperature to be accurately displayed.
This type of thermometer is good to use for checking the temperature of a
thin food like a hamburger patty. Just insert the probe from the top or
sideways to a depth of 1/2 inch.
(FYI: Pop-up timers are reliable within 1 to 2 degrees, but it's best to check
with a food thermometer.
Use a food thermometer to make sure foods have been properly cooked to a
safe internal temperature. Plus you won't over cook your food.
There are several types of thermometers available:
Dial oven-safe: This type of thermometer is inserted into the food at the
beginning of the cooking time and remains in the food throughout cooking.
By checking the thermometer as the food cooks, you will know exactly when
thick cuts of meat, such as roasts or turkeys, are cooked to the safe
temperature. This type of thermometer is not appropriate for use with food
that is thin, like boneless chicken breast.
Dial instant-read: This thermometer is not designed to stay in the food during
cooking.
When you think the food is cooked to the safe temperature, you check it with
the instant-read thermometer. To do this, insert the instant-read
thermometer into the thickest part of the food. Insert to the point marked on
the probe-usually to a depth of 2 inches. About 15 to 20 seconds are
required for the temperature to be accurately displayed.
This type of thermometer can be used with thin food, such as chicken
breasts or hamburger patty-simply insert the probe sideways, making sure
that the tip of the probe reaches the center of the meat.
Digital instant-read: This type of thermometer does not stay in the food
during cooking-you check the temperature when you think the food is
cooked.
The advantage of this type of thermometer is that the heat-sensing device is
in the tip of the probe. Place the tip of the probe in the center of the thickest
part of the food-at least 1/2 inch deep. About 10 seconds are required for
the temperature to be accurately displayed.
This type of thermometer is good to use for checking the temperature of a
thin food like a hamburger patty. Just insert the probe from the top or
sideways to a depth of 1/2 inch.
(FYI: Pop-up timers are reliable within 1 to 2 degrees, but it's best to check
with a food thermometer.
