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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.
Beef, Lamb, Veal
Ground products
Hamburger (prepared as patties, meatballs, etc.) 160° F
Non-ground products - Roasts and steaks
Medium-rare 145° F
Medium 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

 

Accurate Thermometer Readings

  • Meats: 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.