Further Information
Food safety.gov: www.foodsafety.gov/poisoning/index.html
Centers for Disease Control and Prevention: www.cdc.gov/features/befoodsafe/
USDA Food Safety and Inspection Service: www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index
National Institutes of Health: www.ncbi.nlm.nih.gov/pubmedhealth/PMH0002618/#adam_001652.disease.symptoms
FDA: www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312565.htm.
Created May 2013
You may use the following two charts, “Safe Minimum Cooking Temperatures” and “Meat and Poultry Roasting Chart” as reference to help minimize your risk of getting food poisoning.
Clinical Charts for Food Safety
1. Safe minimum cooking temperatures
http://www.foodsafety.gov/keep/charts/mintemp.html
|
SAFE MINIMUM COOKING TEMPERATURES |
|||
|
Category |
Food |
Temperature (°F) |
Rest Time |
|
Ground meat &meat mixtures |
beef, pork, veal, lamb |
160 |
none |
|
turkey, chicken |
165 |
none |
|
|
Fresh beef, veal, lamb |
steaks, roasts, chops |
145 |
3 min |
|
Poultry |
chicken & turkey, whole |
165 |
none |
|
poultry breasts, roasts |
165 |
none |
|
|
poultry thighs, legs, wings |
165 |
none |
|
|
duck & goose |
165 |
none |
|
|
stuffing (cooked alone or in bird) |
165 |
none |
|
|
Pork and ham |
fresh pork |
145 |
3 min |
|
fresh ham (raw) |
145 |
3 min |
|
|
precooked ham (to reheat) |
140 |
none |
|
|
Eggs & egg dishes |
eggs |
Cook until yolk and white are firm. |
none |
|
egg dishes |
160 |
none |
|
|
Leftovers & casseroles |
leftovers |
165 |
none |
|
casseroles |
165 |
none |
|
|
Seafood |
fin fish |
145 or cook until flesh is opaque and separates easily with a fork. |
none |
|
shrimp, lobster, and crabs |
Cook until flesh is pearly and opaque. |
none |
|
|
clams, oysters, and mussels |
Cook until shells open during cooking. |
none |
|
|
scallops |
Cook until flesh is milky white or opaque and firm. |
none |
|
