Did you know that the bacteria that cause food poisoning multiply quickest in the "Danger Zone" between 40˚F and 140˚F?
While many cooks think they can tell when food is "done" simply by checking its color and texture, there's no way to be sure it's safe without using a food thermometer.
Cook to the right temperature! Cooked food is safe only after it's been heated to a high enough temperature to kill harmful bacteria. Food thermometers should be placed in the thickest part of the food and should not touch bone, fat, or gristle.
Safe Minimum Internal Temperature Chart (as recommended by USDA)
• Beef, Pork, Veal & Lamb: 145°F (62.8°C) ~ allow to rest for at least 3 min.
• Ground meats: 160°F (71.1°C)
• Ham, fresh or smoked (uncooked): 145°F (62.8°C) ~ allow to rest for at least 3 min.
• Fully Cooked Ham (to reheat): Reheat cooked hams packaged in USDA-inspected plants to 140°F (60°C) and all others to 165°F (73.9°C)
• All Poultry: 165°F (73.9°C)
• Eggs: 160°F (71.1°C)
• Fish & Shellfish: 145°F (62.8°C)
• Leftovers: 165°F (73.9°C)
• Casseroles: 165°F (73.9°C)
Be Safe and Healthy! Don't take a chance on risky methods of determining doneness of food when a thermometer will do the job better.
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