Cook Thoroughly
It takes thorough cooking to kill harmful bacteria, so you're
taking chances when you eat meat, poultry, fish or eggs that are raw
or only partly cooked. Plus, from the safety standpoint, hamburger
that is red in the middle, rare and medium-rare steak and roast beef
are also undercooked (See Cooking Temperatures).
- Cook red meat to 160°F. Cook poultry to 180°F. Use a meat
thermometer to check that it's cooked all the way through.
- To check visually, red meat is done when it's brown or gray
inside. Poultry juices run clear. Fish flakes with a fork.
- Salmonella, a bacteria that causes food poisoning, can grow
inside fresh unbroken eggs. So cook eggs until the yolks and
whites are firm, not runny. Scramble eggs to a firm texture. Don't
use recipes in which eggs remain raw or only partially
cooked.
- When you cook ahead of time, divide large portions of food into small, shallow containers for refrigeration. This ensures safe, rapid cooling.
Reheating
- Bring sauces, soups and gravies to a boil. Heat other leftovers thoroughly to 165°F.
- Microwave leftovers using a lid or vented plastic wrap for thorough heating.
|
Cooking Temperatures
|
|
Product
|
Fahrenheit
|
|
Eggs & Egg Dishes
|
| Eggs |
Cook until yolk & white are firm |
| Egg dishes |
160° |
|
Ground Meat & Meat Mixtures
|
| Turkey, chicken |
165° |
| Veal, beef, lamb, pork |
160° |
|
Fresh Beef
|
| Rare |
145° |
| Medium |
160° |
| Well Done |
170° |
|
Fresh Veal
|
| Medium |
160° |
| Well Done |
170° |
|
Fresh Lamb
|
| Medium |
160° |
| Well Done |
170° |
|
Fresh Pork
|
| Medium |
160° |
| Well Done |
170° |
|
Poultry
|
| Chicken, whole |
180° |
| Turkey, whole |
180° |
| Poultry breasts, roasts |
170° |
| Poultry thighs, wings |
180° |
| Stuffing (cooked alone or in bird) |
165° |
| Duck & Goose |
180° |
|
Ham
|
| Fresh (raw) |
160° |
| Pre-cooked (to reheat) |
140° |
|
