Never partially cook food and resume cooking later because you increase the risk of bacterial growth in the food. Bacteria are killed when foods reach a safe internal temperature.
Do not use recipes in which eggs remain raw or are only partially cooked. Eggs should be prepared immediately after cracking.
When possible, substitute pasteurized eggs for raw eggs in cooked dishes. When preparing food in the oven, set the oven to at least 325 °F. (162 °C)
Cook food to the safe internal temperature. Check the temperature of the food in several different spots with a food thermometer.
If a convection oven is used to prepare food, you may reduce oven temperature by 25 °F . Refer to oven manufacturer’s instructions for additional information.
|Eggs||cook until yolk and white firm||cook until yolk and white firm|
|Egg sauces, custards||160||71|
|Ground meat (Turkey, Chicken)||165||71|
|Ground meat (Fresh Beef, Veal, Lamb, Pork)||160||71|
|Steaks, Roast and Chops (Fresh Beef, Veal, Lamb, Pork)||145||63|
|Ham (Fresh, Raw)||145||63|
|Ham (Fully cooked, reheat)||140||60|
|Roast Beef (Cooked commercially, vacuum sealed)||140||60|
|Poultry (All products)||165||74|
|Stuffing (Cooked alone or in bird)||165||74|
|Sauces, Soups, Gravies, Marinades (used with raw meats)||bring to boil||bring to boil|
|Seafood (Fin fish)||cook until opaque and flakes easily with fork||cook until opaque and flakes easily with fork|
|Seafood (Shrimp, Lobster, Crab)||should turn red and flesh pearly opaque||should turn red and flesh pearly opaque|
|Seafood (Scallop)||should turn milky white or opaque or white||should turn milky white or opaque or white|
|Seafood (Clams, Mussels, Oysters)||cook until shells open||cook until shells open|