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COOKING TIPS
Cook Food To Proper Temperatures
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough
period of time to kill any food-borne bacteria that may cause illnesses.
Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer to be sure your food is
properly cooked. Place the tip of an instant-read thermometer into the center of the thickest part of the food but at
least 1/2 inch deep. Read the temperature after about 10 seconds. Follow the temperature guidelines for the type of
food you’re cooking.
The following guidelines are from the U.S. Food and Drug Administration Center for Food Safety and Applied Nutri-
tion.
Cook to Internal Temp
Meat & Poultry
Medium Rare
Medium
Well Done
Fresh Beef - Medium Rare
145°F
160°F
170°F
Ground turkey, chicken
165°F
Ground veal, beef, lamb, pork
145°F with 3 minutes of rest and then turn
Fresh Pork - Medium
160°F
170°F
Chicken - whole
165°F
Turkey - whole
165°F
Poultry breasts, roast
165°F
Poultry thighs, wings
165°F
Stuffing (cooked alone or in bird)
165°F
Duck and goose
180°F
Fresh Veal - Medium Rare
160°F
Fresh Lamb - Medium Rare
145°F
160°F
170°F
Ham - fresh (raw)
145°F
160°F
170°F
Ham - pre-cooked (reheat)
140°F
Seafood
Fish
Cook until flesh turns opaque and flakes easily with a fork.
Shrimp, lobster, crab
Cook until shells turn red and flesh becomes pearly opaque.
Scallops
Should turn milky white or opaque and firm.
Clams, mussels, oysters
Cook until shells open.
*The above temperature settings are a guide, the temperatures may vary due to wind and outside ambient temperatures.
