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.) | 160º F |
| Non-ground products - Roasts and steaks | |
| Medium-rare | 145º F |
| Medium | 160º F |
| Well-done | 170º F |
| Poultry | |
| Gound chicken, turkey | 165º F |
| Whole chicken, turkey | 180º F |
| Boneless turkey roasts | 170º F |
| Poultry breast and roasts (white meat) | 170º F |
| Poultry thighs, wings and drumstick (dark meat) | 180º F |
| Duck goose | 180º F |
| Stuffing (cooked alone or in bird) | 165º F |
| Pork - All cuts including ground products | |
| Medium | 160º F |
| Well-done | 170º F |
| Fresh, raw ham | 160º F |
| Fully cooked ham, to reheat | 140º F |
| Egg dishes, casseroles | 160º F |
| Leftovers, reheated | 165º 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.
