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Minimum Internal Temperatures

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Page 1: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

Minimum Internal Temperatures

Page 2: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

Procedure

• The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle

Page 3: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

Why the Rest Time is Important

• After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time.

• During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Page 4: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

Pork chops, ribs & roasts

• 145 °F and allow to rest at least 3 minutes

Page 5: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

Beef, lamb & veal steaks & roasts

• 145 °F and allow to rest at least 3 minutes

Page 6: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

Uncooked Ham

• 145 °F and allow to rest at least 3 minutes

Page 7: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

145 °F

• Fish or seafood dishes

Page 8: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

160 °F

• Ground beef, pork, veal & lamb

Page 9: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

160 °F

• Egg Dishes

Page 10: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

165 °F• ALL Poultry:• Ground turkey and chicken• Chicken and turkey breasts, Poultry legs,

thighs and wings, whole birds

Page 11: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

165 °F• Stuffing and casseroles• Leftovers

Page 12: Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

• http://www.fsis.usda.gov/Is_It_Done_Yet/Thermometer_Placement_and_Temps/index.asp

http://www.fsis.usda.gov/Is_It_Done_Yet/Thermometer_Placement_and_Temps/index.asp
http://www.fsis.usda.gov/Is_It_Done_Yet/Thermometer_Placement_and_Temps/index.asp

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