Proper Cooking Temperatures for Safe Food At Home: Use Proper Cooking Temperatures to Ensure Safe Food

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Video To safe temperatures

Minnesota Division of Well being Shopper Reality Sheet Revised August, 2011

Obtain a print model of this doc: Use Proper Cooking Temperatures to Ensure Safe Food (PDF)

Observe: There are three vital temperatures to recollect when cooking meat or eggs at residence: Eggs and all floor meats have to be cooked to 160°F; poultry and fowl to 165°F; andfresh meat steaks, chops and roasts to 145°F.

Reading: To safe temperatures

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Use a thermometer to examine temperatures. Cook dinner to the interior temperatures listed under in levels Fahrenheit.

CONSUMER COOKING TEMPERATURE CHART for MEATS and EGGS FRESH MEATS Floor meats (veal, beef, lamb, pork, deer, moose, elk or caribou) 160°F Recent beef, veal, lamb, pork, deer, moose, elk or caribou steaks, chops and roasts really useful minimal temperature 145°F medium 160°F effectively finished 170°F Leftover cooked meats 165°F or fit for human consumption chilly if correctly cooled and saved POULTRY and GAME BIRDS Floor rooster and turkey 165°F Complete rooster, turkey, duck and goose 165°F Poultry breasts and roasts; thighs and wings 165°F Casseroles, all stuffing and reheated leftovers 165°F Absolutely-cooked poultry 165°F or fit for human consumption chilly if correctly cooled and saved FISH AND SHELLFISH Fish and shellfish, any kind 145°F RABBIT Rabbit 160°F HAM Recent (uncooked) ham or shoulder 160°F To reheat precooked ham 140°F EGGS AND EGG DISHES Eggs Cook dinner till yolk and white are agency Egg dishes; egg primarily based sauces and custards 160°F

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