Cook to Proper Temperatures
Cooking food thoroughly is the single best protection you and your children have against foodborne illness. Proper cooking kills harmful bacteria.
Using a meat thermometer is the surest way of knowing food is thoroughly cooked. This is true whether you use the stovetop, microwave, or oven. Check out USDA's cooking temperature chart (below).
View the short video clip about using a thermometer to check meats as they cook.
Fish should flake (separate easily) with a fork. Eggs should be thoroughly cooked, not runny.
When cooking in a microwave oven,make sure there are no cold spots where bacteria can survive. For best results, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking
View the short video clip about fried eggs.
Cooking Temperatures
| Food | Internal Temperature | |
| Ground meat, meat mixtures | ||
| Chicken or turkey | 165°F | |
| Beef, veal, lamb, or pork | 160°F | |
| Beef, veal, lamb (roasts or steaks) | ||
| Medium | 160°F | |
| Well done | 170°F | |
| Pork (chops, roasts, or ribs) | ||
| Medium | 160°F | |
| Well done | 170°F | |
| Ham, sausage | ||
| Fresh (raw) | 160°F | |
| Precooked (to reheat) | 165°F | |
| Poultry | ||
| Chicken, turkey, duck, or goose (whole or pieces) | 180°F | |
| Poultry breasts | 170°F | |
| Stuffing (cooked separately) | 170°F | |
| Eggs, egg dishes | ||
| Fried or poached | until yolk & white are firm | |
| Egg dishes | 160°F | |
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NoteBring sauces, soups, and gravy to a boil when reheating. Thoroughly heat other leftovers to at least 165°F. |
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