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Safe Minimum Internal Temperature Chart - Food Safety and Inspection . . . Safe Minimum Internal Temperature Chart 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 surfaces often
Food Thermometers - Food Safety and Inspection Service Food Thermometers Using a food thermometer when cooking meat, poultry, seafood and egg products can help prevent foodborne illness from undercooking food and verify that it has reached a safe minimum internal temperature We have organized this factsheet with the following information: What is Foodborne Illness? Risk Factors that Cause Foodborne Illness Why Use a Food Thermometer Doneness
Fresh Pork From Farm to Table - Food Safety and Inspection Service Fresh Pork: Safe Cooking Chart Cook all raw pork steaks, chops and roasts to a minimum internal temperature of 145 degrees F as measured with a food thermometer before removing meat from the heat source For safety and quality, allow meat to rest for at least three minutes before carving or consuming For reasons of personal preference, consumers may choose to cook meat to higher temperatures
Roasting Those Other Holiday Meats - Food Safety and Inspection Service Holiday Meat Roasting Chart For approximate cooking times to use in meal planning, see the following chart compiled from various resources Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 degrees F as measured with a food thermometer before removing meat from the heat source
How Temperatures Affect Food - Food Safety and Inspection Service For reasons of personal preference, consumers may choose to cook meat to higher temperatures Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer
Hams and Food Safety | Food Safety and Inspection Service Timetable for Cooking Ham NOTE: Set oven temperature to 325°F Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145°F, as measured with a food thermometer, before removing meat from the heat source For safety and quality, allow meat to rest for at least three minutes before carving or consuming For reasons of personal preference, consumers may choose to cook
Turkey Basics: Safe Cooking - Food Safety and Inspection Service Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart) 5 For safety and doneness, the internal temperature should be checked with a food thermometer The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F
Beef From Farm to Table | Food Safety and Inspection Service Over the past 100 years, Americans have been eating an average of 56 pounds of beef yearly About 33 million cattle are inspected yearly by USDA's Food Safety and Inspection Service In 2012, this translated into more than 54 5 pounds of beef per person In calls to the USDA Meat and Poultry Hotline, beef is the second food category (behind turkey) callers most ask about The following
Lamb From Farm to Table | Food Safety and Inspection Service For best quality, use frozen lamb roasts, steaks and chops within 6 to 9 months; ground lamb, 3 to 4 months Safe Cooking For safety, the USDA recommends cooking lamb patties and ground lamb mixtures such as meat loaf to a safe minimum internal temperature of 160 degrees F as measured by a food thermometer