When cooking food, it is important to ensure that it is cooked to a safe minimum internal temperature to prevent foodborne illness. The recommended safe cooking temperatures vary depending on the type of food being cooked. Here are the safe minimum internal temperatures for some common types of food:
- Beef, bison, veal, goat, and lamb: steaks, roasts, chops should be cooked to 145°F (63°C) and allowed to rest for at least 3 minutes.
- Ground meats (beef, veal, lamb, pork, deer, moose, elk, or caribou): 160°F (71.1°C) .
- Poultry and fowl: 165°F (73.9°C) .
- Fresh meat steaks, chops, and roasts: 145°F (62.8°C) .
- Fish and shellfish: 145°F (62.8°C) .
- Rabbit: 160°F (71.1°C) .
- Eggs and egg dishes: cook until yolk and white are firm; egg dishes, egg-based sauces, and custards should be cooked to 160°F (71.1°C) .
- Leftover cooked meats: 165°F (73.9°C) or safe to eat cold if properly cooled and stored.
It is important to use a thermometer to check the internal temperature of the food to ensure that it has reached the recommended safe temperature. After cooking, food should be eaten promptly, kept hotter than 60°C, or cooled, covered, and stored in the fridge or freezer. Additionally, high-risk foods should be kept out of the temperature danger zone of between 5°C and 60°C, and if they have been left in the danger zone for more than 4 hours, they should be thrown out.
