| Safe Food Handling Tips: |
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- Wash hands thoroughly with soap and water for at least 20 seconds after handling raw meat products.
- Refrigerate perishable foods at 40 degrees Fahrenheit or below.
- Thaw frozen foods in the refrigerator. A microwave or cold running water may be used to thaw frozen products FOR IMMEDIATE USE ONLY.
- Place a pan underneath raw meat products on the lowest shelf of your refrigerator away from food that does not need to be cooked.
- Use a clean food thermometer to ensure your food is thoroughly cooked. Food thermometers may be purchased at many retail stores.
- Review the minimum cooking temperature (see below) guide published by the USDA. This guide lists the minimum cooking temperature for various types of foods.
- Cool leftovers promptly in small portions. For example: Slice a roast into thinner portions before placing it into the refrigerator.
Minimum Cooking Temperatures recommended by the USDA
|
Product |
°F |
|
Eggs & Egg Dishes |
|
Eggs |
Cook until yolk and white are firm |
|
Egg dishes |
160 |
|
Ground Meat & Meat Mixtures |
|
Turkey, chicken |
165 |
|
Veal, beef, lamb, pork |
160 |
|
Fresh Beef |
|
Medium Rare |
145 |
|
Medium |
160 |
|
Well Done |
170 |
|
Fresh Veal |
|
Medium Rare |
145 |
|
Medium |
160 |
|
Well Done |
170 |
|
Fresh Lamb |
|
Medium Rare |
145 |
|
Medium |
160 |
|
Well Done |
170 |
|
Fresh Pork |
|
Medium |
160 |
|
Well Done |
170 |
|
Poultry |
|
Chicken, whole |
180 |
|
Turkey, whole |
180 |
|
Poultry breasts, roast |
170 |
|
Poultry thighs, wings |
180 |
|
Stuffing (cooked alone or in bird) |
165 |
|
Duck & Goose |
180 |
|
Ham |
|
Fresh (raw) |
160 |
|
Pre-cooked (to reheat) |
140 |
|
Seafood |
|
Fin Fish |
Cook until opaque and flakes easily with a fork. |
|
Shrimp, lobster, crab |
Should turn red and flesh should become pearly opaque. |
|
Scallops |
Should turn milky white or opaque and firm. |
|
Clams, mussels, oysters |
Cook until shells open. |
