Germ Illustration

COOK: Cook to proper cooking temperatures

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 FoodAction Required
Poultry, WholeCook to an internal temperature of 82℃ (180℉) for at least 15 seconds
Poultry, PiecesCook to an internal temperature of 74℃ (165℉) for at least 15 seconds
Stuffing in PoultryCook to 74℃ (165℉) for at least 15 seconds
Food MixturesContaining 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 MeatCook to 71℃ (160℉) for at least 15 seconds
FishCook to 70℃ (158℉) for at least 15 seconds
EggsCook to 74℃ (165℉) for at least 15 seconds
Cold Holding: 4℃ (40℉) or less
Hot Holding:60℃ (140℉) or more
Freezer:-18℃ (0℉)

Last modified: February 19, 2020