COOK and reheat foods adequately
Acknowledgement: The COOK icon opens to corresponding tips from a past FSIS.USDA BeFoodSafe campaign.
Excerpts from FoodSafety.gov Cook: Cook to the Right Temperature
Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick. Use a food thermometer to be sure your food is safe.
Cook to the Recommended Safe Minimum Internal Temperature (and Rest Time):
- When you think your food is done, place the food thermometer in the thickest part of the food, making sure not to touch bone, fat, or gristle.
- Reheat cooked foods and leftovers thoroughly to an internal temperature of 165°F or until hot and steaming.
- Bring foods like soups and stews to boiling to make sure that they have reached 212ºF.
Excerpts from FoodSafety.gov Safe Minimum Cooking Temperatures Charts
Follow the guidelines below for minimum cooking temperatures and rest time for meat, poultry, seafood, and other cooked foods. Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning.
| FOOD | TYPE | INTERNAL TEMPERATURE (°F) |
|---|---|---|
| Ground meat and meat mixtures | Beef, pork, veal, lamb | 160 |
| Turkey, chicken | 165 | |
| Fresh beef, veal, lamb | Steaks, roasts, chops Rest time: 3 minutes |
145 |
| Poultry | All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 |
| Pork and ham | Fresh pork, including fresh ham Rest time: 3 minutes |
145 |
| Precooked ham (to reheat) Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F |
165 | |
| Eggs and egg dishes | Eggs | Cook until yolk and white are firm |
| Egg dishes (such as frittata, quiche) | 160 | |
| Leftovers and casseroles | Leftovers and casseroles | 165 |
| Seafood | Fish with fins | 145 or cook until flesh is opaque and separates easily with a fork |
| Shrimp, lobster, crab, and scallops | Cook until flesh is pearly or white, and opaque | |
| Clams, oysters, mussels | Cook until shells open during cooking |
Excerpts from FoodSafety.gov Cook: Cook to the Right Temperature
Microwave food thoroughly (165°F or above):
- Read package directions for cooking and follow them exactly to make sure food is thoroughly cooked.
- If the food label says, “Let stand for x minutes after cooking,” follow the directions — letting microwaved food sit for a few minutes allows food to cook thoroughly as colder areas absorb heat from hotter areas.
- Stir food in the middle of heating. Follow package directions for commercially prepared frozen food; some are not designed to be stirred while heating.
Keep food hot (140°F or above) after cooking:
- If you’re not serving food right after cooking, keep it out of the temperature danger zone (between 40°F -140°F) where germs grow rapidly by using a heat source like a chafing dish, warming tray, or slow cooker.