Know Your Appliances: Safe Cooking Temperatures


Even though food is essential for remaining healthy and vibrant it can be dangerous if not prepared properly. Foods that are not cooked to correct internal temperatures can cause illnesses from, E. coli, salmonella and waterborne pathogens. Following proper food handling and cooking procedures decreases the passing of bacteria, viruses, parasites and toxins. According to the CDC, foodborne diseases accounts for roughly 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. By ensuring that poultry, pork, beef and other meats are cooked thoroughly you can eliminate any harmful bacteria. These following resources have pertinent information for preparing and cooking meats at the correct temperatures.

Dairy and Eggs

  1. Eggs Yolk & Whites are Firm - 158°F
  2. Hard Boiled Eggs - 185-190°F
  3. Miscellaneous Egg Dishes - 160°F
  • Egg Safety: Facts and considerations for cooking eggs for preventing salmonella.
  • Cooking Eggs: Explains the importance of cooking eggs thoroughly to prevent salmonella.
  • Hard Cooking: Provides instructions for hard cooking eggs appropriately.
  • All Things Eggs: An in-depth guide for preparing eggs and egg dishes

Ground Meat and Meat Mixtures

  1. Beef, Pork, Veal & Lamb - 160°F
  2. Turkey & Chicken - 165°F
  3. Pork Medium to Well Done - 160-170°F

Fresh Beef, Veal, Lamb

  1. Medium Rare - 145° F
  2. Medium - 160° F
  3. Well Done - 170° F

Poultry

  1. Whole Chicken & Turkey - 180 ° F
  2. Turkey & Chicken Thigh - 180 ° F
  3. Breast - 170° F
  4. Duck & Goose -165° F
  5. Stuffed Bird -165° F
  • Cooking Poultry: Provides safety information for cooking stuffed poultry.
  • Poultry Processing: The Occupational Safety and Health Administration explores the hazards of processing poultry.

Fresh Pork

  1. Medium - 160° F
  2. Well Done - 170° F

Ham

  1. Fresh Raw - 160° F
  2. Reheating or Pre-cooked Ham - 140° F

Seafood

  1. Fin fish - 145°F
  2. Shrimp, Lobster & Crabs - Until Milky and Opaque
  3. Scallops - Until Milky, Opaque and Firm
  4. Clams, Oysters & Mussels - Until Shells Open
  • Sushi: Guidelines for preparing sushi.
  • Pathogens in Seafood: A detailed look at pathogens and safety in processing seafood.

Leftovers and Casseroles




Additional Appliance Parts