In order to prevent foodborne illness, it is crucial to follow safe food handling, cooking, and storage procedures. harmful bacteria that could make you sick are invisible and tasteless. Follow these four instructions to ensure food safety at every stage of food preparation:
Before removing food from the heat source, all food must be cooked to these minimum internal temperatures as determined by a food thermometer. Customers may decide to cook food at higher temperatures out of personal preference.
Safe Minimum Internal Temperature Chart for Cooking
| Food | Type | Internal Temperature (°F) |
|---|---|---|
| Beef, bison, veal, goat, and lamb | Steaks, roasts, chops | 145Rest time: 3 minutes |
| Ground meat and sausage | 160 | |
| Casseroles | Meat and meatless | 165 |
| Chicken, turkey, and other poultry | All: whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing inside poultry | 165 |
| Eggs | Raw eggs | Cook until yolk and white are firm |
| Egg dishes (such as frittata, quiche) | 160 | |
| Casseroles (containing meat and poultry) | 165 | |
| Ham | Raw ham | 145Rest time: 3 minutes |
| Precooked ham (to reheat) | 165Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F | |
| Leftovers | Any type | 165 |
| Pork | Steaks, roasts, chops | 145Rest time: 3 minutes |
| Ground meat and sausage | 160 | |
| Rabbit and venison | Wild or farm-raised | 160 |
| Seafood | Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc. | 145 or cook until flesh is no longer translucent and separates easily with a fork |
| Shrimp, lobster, crab, and scallops | Cook until flesh is pearly or white, and opaque | |
| Clams, oysters, mussels | Cook until shells open during cooking |
Cooking 101: Proper cooking Temperatures to Ensure Safe Food – White Apron Catering, Lake Worth, Fl
FAQ
What is the minimum internal cooking temperature for ground beef Servsafe?
Product Minimum Internal Temperature Chart for Safe Conditions Ground Meats160 °F (71 °C) and allow to rest for at least 3 minutes 1 °C)Ground Poultry165 °F.
Why must ground beef be cooked at 155 F?
E. Each year, coli, a bacteria frequently found in raw ground beef, causes a large number of foodborne illnesses. These germs are frequently found in ground beef hamburgers. If burgers aren’t properly cooked (to a temperature high enough to kill the germs), they may contain these bacteria that can make people ill.
What foods must be cooked to a minimum of 155 degrees?
Ground meat, including beef, pork, and other meats, must reach an internal temperature of 155°F (68°C) for 17 seconds. Injected meat—including brined ham and flavor-injected roasts. Mechanically tenderized meat. Ground seafood—including chopped or minced seafood. Eggs that will be hot-held for service.
Can you eat ground beef at 130 degrees?
But for real meat lovers, 140°F is still too high. The fact of the matter is that if you completely avoid what Bruce Aidells refers to as “the germ-filled environment of the butcher shop or packinghouse,” you can safely grill and eat a moist, juicy hamburger at 130°F internal temperature (medium rare).