Food Basics 101 (Page 7)
Heat is a critical factor in sanitation and food safety. Not enough heat and your food enters the danger zone and with enough heat your equipment can be sanitized. The other concern with heat is to ensure food products are cooked-up to the right temperature to hopefully kill any unwanted bacteria.
Below is a list of what temperature to cook meat products to:
Minimum Internal TemperaturesBeef, Pork, Lamb, Veal: | ||
| Fresh ground beef, veal, lamb and pork |
160 °F | |
| Beef, veal, lamb (roasts, steak, chops) |
Medium rare: Medium: Well done: |
145 °F 160 °F 170 °F |
| Fresh pork (roasts, steaks, chops) |
Medium: Well done: |
160 °F 170 °F |
| Ham, cook-before-eating |
160 °F | |
| Ham, fully-cooked, reheat |
140 °F | |
|
Poultry, Stuffing, Eggs and Leftovers: | ||
| Ground chicken or turkey |
165 °F | |
| Whole chicken or turkey |
180 °F | |
| Breast, roasts |
170 °F | |
| Stuffing, alone or in bird |
165 °F | |
| Egg dishes, casseroles |
160 °F | |
| Leftovers, to reheat |
165 °F | |
There are a variety of thermometers to use. You can review thermometers and how to calibrate them here! You should check the temperature of your foods while you prepare and cook them.
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