Cooking Foods to Safe Temperatures

Cooking Foods to Safe Temperatures

Over the years I have always been concerned with producing recipes that keep in mind food safety.  To this end we have followed guidelines from the USDA on cooking foods to safe temperatures.  Remember, you can't tell whether meat is safely cooked or a casserole is sufficiently heated through by just looking at it.

Use the latest temperature chart below to ensure that cooked foods reach a safe minimum internal temperature.  Here are some techniques to follow:

• Use an instant-read thermometer.
• Insert the thermometer into the center of the food (without touching a bone on roasts or poultry) to get an accurate reading.
• For steaks, chops, and burgers or patties, insert the thermometer into the side of the meat.
• If a recipe calls for letting the meat rest for a specified amount of time, do so before slicing or serving it, since the temperature will continue to rise during this time and destroy harmful bacteria.
• Wash the stem of the thermometer with hot soapy water after use.

Type of Food                                                                        Temperature

            Ground beef, pork, and lamb                                                                     160*F

  Beef, pork, and lamb steaks, chops, or roasts                               145*F with 3 minutes standing time

                         Fresh ham                                                                                    145*F

             Fully cooked ham (to reheat)                                                                    140*F

      Chicken or turkey, whole, parts, or ground                                                      165*F

                         Egg dishes                                                                                   160*F

              Leftovers and casseroles                                                                         165*F