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bluestarcooking.com 47
Cooking Guide and Tips — Food Handling
Safe steps in food handling, cooking, and storage are essenal in prevenng food-borne illness. You can't see, smell, or taste
harmful bacteria that may cause illness. In every step of food preparaon, follow these four guidelines to keep food safe:
• Clean—Wash hands and surfaces oen
• Separate—Keep raw meat apart from other foods
• Cook—Cook to the right temperature
• Chill—Refrigerate food promptly
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat
source. You may choose to cook food to higher temperatures. A holding temperature of 140° F (60° C) or higher is recommended
for food safety.
Source: FoodSafety.gov, United States Food Safety and Inspecon Service, as of April 2019.
High Altudes
For helpful informaon on cooking in high altudes, visit: hps://www.fsis.usda.gov/food-safety/safe-food-handling-and-
preparaon/food-safety-basics/high-altude-cooking.
Category Food Temperature Rest Time
Ground Meat, Stung, and
Meat Loaf
Beef, Pork, Veal, Lamb
160° F (71° C)
None
Turkey, Chicken
165° F (74° C)
None
Fresh Beef, Veal, Lamb Steaks, Roasts, Chops
145° F (63° C)
3 minutes
Poultry Chicken & Turkey (breasts, whole bird, legs,
thighs, wings, ground poultry, giblets, and
stung)
165° F (74° C)
Whole: 10-15 minutes
Breasts: 5 minutes
Pork and Ham Fresh Pork
145° F (63° C)
3 minutes
Fresh Ham (raw)
146° F (63° C)
3 minutes
Precooked Ham (to reheat)
Note: Reheat cooked hams packaged at
USDA-inspected plants .
140° F (60° C)
165° F (74° C) if not from USDA-
inspected plants
None
Egg Dishes Egg Dishes (such as friata, quiche)
160° F (74° C)
None
Leovers and Casseroles Leovers and Casseroles
165° F (74° C)
None
Seafood Fish with ns
145° F (63° C) or cook unl esh is
opaque and separates easily with a fork.
None
Shrimp, Lobster, Crabs, Scallops
Cook unl esh is pearly or white, and
opaque.
None
Clams, Oysters, Mussels
Cook unl shells open during cooking.
None
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