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Find the latest information about Food Recalls:
Visit the Recall Center at www.fda.gov/opacom/7alerts.html Or www.fsis.usda.gov
This Month's Health/Wellness Newsletter
A New Year, A New You!
 Tools for renewal…Goal promote your overall health and longevity!
The beginning of a new year is an opportunity for transformation. Life
patterns that don’t assist us in reaching our highest potential - such as poor
food choices or not exercising regularly – can be replaced with positive and
healthful actions. Choose 10 goals you want to accomplish this year. List
100 things you wish to do in your lifetime. Putting goals on paper is the
first step to achieving them. Replace a negative habit with a positive one.
Make this your best year ever!
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:
- 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.
- Wear 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!
| Food Item |
Internal Temperature |
| Beef, Lamb, Veal |
| Ground products |
|
| Hamburger (prepared as patties, meatballs, etc.) |
160º F |
| Non-ground products |
|
| Roasts and steaks |
|
| Medium-rare |
145º F |
| |
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 |
Other General Food Handling Tips
- Promptly Refrigerate Leftovers. Leftovers must be cooled QUICKLY. Food should be cooled to 40 degrees or below within 4 hours
- Wash your hands frequently
- Wash and Sanitize your food preparation areas and cutting boards
- Keep Hot Foods Hot
- Keep Cold Foods Cold
- Keep Frozen Foods Frozen
Thaw Food Properly
- Do not thaw at room temperature
- Thaw food in refrigerator or under COLD running water
- Thaw food in a microwave oven, but only as part of an uninterupted cooking process
Boyer's wants to hear from you. Send your feedback and comments to Boyer's
Our Mission:
To Create a uniquely satisfying shopping experience in which customers are offered products and service which exceeds their expectations.
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