Use Proper Cooking Temperatures to Ensure Safe Food

Video To Keep Temperature SafeMinnesota Division of Well Being Shopper Reality August 2011 Revised Sheet Buy a printed model of this document: Use proper cooking temperatures to keep food safe (PDF) Observation: There are three Important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked through 160°F; poultry and chicken 165°F; and freshen up grilled meat, chopped and grilled 145°F.Read: Keep the temperature safe Read more: Best blender for frozen fruit Use a thermometer to check the temperature. Cook dinner to the internal temperature listed below degrees Fahrenheit. COOKING TEMPERATURE CHART FOR MEAT AND EGGS FRESH MEAT Floor meats (veal, beef, lamb, pork, deer, elk, elk, elk or reindeer) 160°F Recent beef, veal, lamb, pork, deer, elk, elk or reindeer steak, ribs and roasts really work well at 145°F min average 160°F effectively finish 170°F Remaining cooked meat 165°F or suitable to the consumer cold if cooled properly and stored POINTS AND GAMES Floor cocks and turkeys 165°F Complete roosters, turkeys, ducks and geese 165°F Breasts and poultry; thighs and wings 165°F casseroles, all stuffing and reheating leftovers 165°F Fully cooked poultry 165°F or suitable for chilling if refrigerated properly and save FISH AND FISH FISHING Fish and shellfish, any type 145°F RABBIT Rabbit 160°F HAM Recent (uncooked) ham or shoulder 160°F To reheat precooked ham 140°F Eggs and Plates of Eggs Eggs Cook dinner until the yolks and whites are egg dishes; a sauce based primarily on eggs and custard 160°F

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