A food thermometer must be used to measure the internal temperature of cooked foods. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that causes illnesses.
Cook food properly:
- Partially cooking meat, poultry, seafood to reduce future cooking time is not recommended. If you must pre-prepare food for later time or the following day, always thoroughly cook food to its required final cooking temperature. Once cooked it can be properly cooled and stored.
- Bring sauces, soups and gravy to a boil when reheating.
- Use a probe thermometer to verify the internal temperature of the food you prepare.
Recommended Cooking Temperatures
|Type of Food||Action Required|
|Poultry, Whole||Cook to an internal temperature of 82℃ (180℉) for at least 15 seconds|
|Poultry, Pieces||Cook to an internal temperature of 74℃ (165℉) for at least 15 seconds|
|Stuffing in Poultry||Cook to 74℃ (165℉) for at least 15 seconds|
|Food Mixtures||Containing poultry, eggs, meat, fish or other potentially hazardous food
Cook to an internal temperature of 74℃ (165℉) for at least 15 seconds
|Reheated Food (Leftovers)||Reheat to original cook temperature for at least 15 seconds, except whole chicken can be reheated to 74℃ (165℉) for at least 15 seconds|
|Pork, Lamb, Veal, Beef (Whole Cuts)||Cook to an internal temperature of 71℃ (160℉) for at least 15 seconds|
|Ground Meat||Cook to 71℃ (160℉) for at least 15 seconds|
|Fish||Cook to 70℃ (158℉) for at least 15 seconds|
|Eggs||Cook to 74℃ (165℉) for at least 15 seconds|
|Cold Holding:||4℃ (40℉) or less|
|Hot Holding:||60℃ (140℉) or more|
Last modified: February 19, 2020