Cook to Proper Temperatures

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