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

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Presentation transcript:

Minimum Internal Temperatures

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

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.

Pork chops, ribs & roasts 145 °F and allow to rest at least 3 minutes

Beef, lamb & veal steaks & roasts 145 °F and allow to rest at least 3 minutes

Uncooked Ham 145 °F and allow to rest at least 3 minutes

145 °F Fish or seafood dishes

160 °F Ground beef, pork, veal & lamb

160 °F Egg Dishes

165 °F ALL Poultry: Ground turkey and chicken Chicken and turkey breasts, Poultry legs, thighs and wings, whole birds

165 °F Stuffing and casseroles Leftovers

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