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Cooking Guide and Tips
Food Safety Tips
Safe steps in food handling, cooking, and storage are essential in preventing food-borne illness. You can't see, smell,
or taste harmful bacteria that may cause illness. In every step of food preparation, follow these four guidelines to
keep food safe:
• Clean — Wash hands and surfaces often.
• 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 the temperature probe before removing
food from the oven. 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 Inspection Service, as of April 2019.
High Altitudes
For helpful information on cooking in high altitudes, visit: https://www.fsis.usda.gov/food-safety/safe-food-handling-
and-preparation/food-safety-basics/high-altitude-cooking.
Category Food Temperature Rest Time
Ground Meat, Stufng,
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 and Turkey (breasts, whole bird, legs,
thighs, wings, ground poultry, giblets, and
stufng)
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
Eggs and Egg Dishes Eggs Cook until yolk and white
are rm.
None
Egg Dishes (such as frittata, quiche) 160°F (74°C) None
Leftovers and
Casseroles
Leftovers and Casseroles 165°F (74°C) None
Seafood Fish with ns 145°F (63°C) or cook until
esh is opaque and
separates easily with a fork.
None
Shrimp, Lobster, Crabs, Scallops Cook until esh is pearly or
white and opaque.
None
Clams, Oysters, Mussels Cook until shells open
during cooking.
None
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