Cooking Raw Meats
Cooking raw meats thoroughly is an important step in safe food handling. Raw meats and meat products may carry harmful microorganisms which cause foodborne illnesses. Follow the guidelines below to ensure foods are cooked to sufficient temperatures to destroy those harmful bacteria.
- Always use a clean, probe thermometer to measure cooking temperatures.
- Insert the probe into the thickest portion of the meat which will be the last to cook.
- To avoid inaccurate readings, do not allow the tip of the probe to touch the bone or to the cooking pan.
- Before taking any measurements, verify the accuracy of your thermometer by placing it in a cup of ice water. It should read 32 Ā°F (0 Ā°C).
āāFollow the manufacturerās instructions for calibration or replace the thermometer if it is inaccurate. ā
The chart below lists the minimum, internal cooking temperatures for specific products.
āāBeef, Pork, Veal, Lamb
| āSteaks, roasts, chops, whole muscle portions
| āā145 Ā°F (62.8 Ā°C); allow to rest at least 3 minutes after measuring temperature before slicing and servingā
|
āāBeef, Pork, Veal, Lamb
| āHamburger, ground meats, and tenderized portions
| ā160 Ā°F (71.1 Ā°C)
|
āPoultry (e.g. chicken, turkey, duck, goose)
| āWhole, parts, stuffing cooked alone or in bird, ground poultry
| ā165 Ā°F (73.9 Ā°C)
|
āHam
| āUncooked (fresh or smoked)ā
| ā145 Ā°F (62.8 Ā°C); allow to rest at least 3 minutes after measuring temperature before slicing and serving
|
āHam
| āFull cooked
| āā140 Ā°F (60 Ā°C)
|
āEggs
| āWhole eggs, soufflĆ©s, egg dishes
| ā160 Ā°F (71.1 Ā°C)
|
āSeafood
| āFin fish, shell fish, shrimp, crab, lobsters, etc.
| ā145 Ā°F (62.8 Ā°C)
|
āLeftovers
| āProducts fully cooked at home, then reheated
| ā165 Ā°F (73.9 Ā°C)
|
āā