Food Temperature


Using a food thermometer

  • Insert the thermometer through the thickest part of the meat, all the way to the middle, not touching any bone.

  • For burgers, insert food thermometer through the side of the patty.

  • Check each piece separately if you have more than one piece.

  • Use a digital thermometer for more accurate readings.

Cooking temperatures


Pork (ham, pork loin, ribs)

  • Ground pork (burgers, meatballs, sausages) 71°C (160°F)

  • Pieces and whole cuts 71°C (160°F)


Poultry (chicken, turkey, duck)

  • Ground poultry (burgers, meatballs, sausages) 74°C (165°F)

  • Frozen raw breaded chicken products (nuggets, fingers, strips, burgers) 74°C (165°F)

  • Pieces (wings, breasts, legs, thighs) 74°C (165°F)

  • Stuffing (cooked alone or in bird) 74°C (165°F)

  • Whole 82°C (180°F)

  • Egg dishes 74°C (165°F)


Seafood

  • Fish 70°C (158°F)

  • Shellfish (shrimp, lobster, crab, scallops, clams, mussels, oysters) 74°C (165°F) **Discard any that do not open when cooked


Leftovers

  • Heat Leftovers to 74°C (165°F)

Cleaning and preparation


  • Clean your food thermometer in warm, soapy water before each use.

  • Always wash your hands before and after you touch raw meat.

  • Wash your hands with soap and warm water for at least 15 seconds, or with an alcohol-based hand rub.

  • If you've used a plate or utensils to handle raw food, don't use them again until you've washed them thoroughly.

  • Use separate cutting boards for produce and raw meat.

  • Use paper towels to wipe kitchen surfaces, or change dishcloths daily. Avoid using sponges, as they are harder to keep bacteria-free.

  • Sanitize counter-tops, cutting boards, and utensils before and after preparing food.

  • Keep cold food cold and hot food hot, so that your food never reaches the "temperature danger zone" where bacteria can grow quickly and cause food poisoning.


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