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USDA Cooking Guidelines
A meat thermometer should always be used to gauge internal temperature. The thermometer
should be inserted into the thickest portion of meat, away from bones or fatty areas.
The United States Department of Agriculture recommends that meat and poultry be cooked
to the following internal temperatures to be sure any harmful bacteria have been killed.
Ground turkey and chicken should be cooked to an internal temperature of 165° F and
ground beef, veal, lamb and pork be cooked to an internal temperature of 160° F. Chicken
and turkey should be cooked to an internal temperature of 170° F for white meat and 180° F
for dark meat. Goose and duck should be cooked to an internal temperature of 180° F. Fresh
beef, veal and lamb, etc. should be cooked to an internal temperature of at least 145° F.
Fresh pork should be cooked to an internal temperature of at least 160° F. When re-heating
meat and poultry products, they should also be cooked to an internal temperature of 165° F.
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