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Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

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Presentation on theme: "Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,"— Presentation transcript:

1 Minimum Internal Temperatures

2 Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle

3 Why the Rest Time is Important After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

4 Pork chops, ribs & roasts 145 °F and allow to rest at least 3 minutes

5 Beef, lamb & veal steaks & roasts 145 °F and allow to rest at least 3 minutes

6 Uncooked Ham 145 °F and allow to rest at least 3 minutes

7 145 °F Fish or seafood dishes

8 160 °F Ground beef, pork, veal & lamb

9 160 °F Egg Dishes

10 165 °F ALL Poultry: Ground turkey and chicken Chicken and turkey breasts, Poultry legs, thighs and wings, whole birds

11 165 °F Stuffing and casseroles Leftovers

12 rmometer_Placement_and_Temps/index.asp rmometer_Placement_and_Temps/index.asp


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