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Food Safety |
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Step 3: Cook - Thoroughly
Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. |
Here's how.
- Use a meat thermometer to measure the internal temperature of cooked meat and poultry to make sure that the meat is cooked all the way through. See cooking temperature chart.
- If you don't use a meat thermometer, cook until juices run clear (no blood).
- Cook ground meat, such as hamburger, thoroughly. Bacteria can spread during the grinding process and may cause serious illness unless destroyed by cooking. Do not eat ground beef that is pink inside. If it's grey, it's safe.
- Cook eggs until the yolk and white are firm, not runny. Don't use recipes that call for raw or only partially cooked eggs.
- Cook fish until it flakes easily with a fork.
- When cooking in a microwave, make sure there are no cold spots where bacteria can survive in the food. Cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.
- When re-heating always bring sauces, soups and gravy to a boil. Heat leftovers thoroughly.
- Sauce used to marinate raw meat, poultry or seafood should not be used on cooked foods. If the sauce is to be used on cooked food, it must be brought to a boil.
| Safe Temperatures for Cooked Foods |
| Ground beef/pork |
71°C (160°F) |
| Chicken/turkey pieces |
74°C (165°F) |
| Ground chicken/turkey |
74°C (165°F) |
| Whole chicken/turkey |
82°C (180°F) |
| Stuffing |
74°C (165°F) |
| Fish |
70°C (158°F) |
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