Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness.You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
- Clean - Wash hands and surface often.
- Separate - Separate raw meat from other foods.
- Cook - Cook to the right temperature.
- Chill - Refrigerate food promptly.
|Product||Minimum Internal Temperature & Rest Time|
|Beef, Pork Veal & Lamb (Steaks, chops, roasts)||145 °F (62.8 °C) and allow to rest for at least 3 minutes|
|Ground meats||160 °F (71.1 °C)|
|Ham, fresh or smoked (uncooked)||145 °F (60 °C) and allow to rest for at least 3 minutes|
|Fully cooked ham (to reheat)||Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C)|
|Product||Minimum Internal Temperature|
|All poultry (breasts, whole bird, legs, thighs & wings, ground poultry, and stuffing)||165 °F (73.9 °C)|
|Eggs||160 °F (71.1 °C)|
|Fish & Shellfish||145 °F (62.8 °C)|
|Leftovers||165 °F (73.9 °C)|
|Casseroles||165 °F (73.9 °C)|