Using a food thermometer
- Insert the thermometer through the thickest part of the meat, all the way to the middle, not touching any bone.
- For burgers, insert food thermometer through the side of the patty.
- Check each piece separately if you have more than one piece.
- Use a digital thermometer for more accurate readings.
Cooking temperatures chart
| Category | Temperature |
|---|---|
| Beef, veal and lamb | |
| Ground meat (burgers, meatballs, sausages) | 71°C (160°F) |
| Pieces and whole cuts | medium-rare 63°C (145°F) medium 71°C (160°F) well done 77°C (170°F) |
| Mechanically tenderized beef and veal (turn mechanically tenderized steak over at least twice during cooking) | 63°C (145°F) |
| Pork (ham, pork loin, ribs) | |
| Ground pork (burgers, meatballs, sausages) | 71°C (160°F) |
| Pieces and whole cuts | 71°C (160°F) |
| Poultry (chicken, turkey, duck) | |
| Ground poultry (burgers, meatballs, sausages) | 74°C (165°F) |
| Frozen raw breaded chicken products (nuggets, fingers, strips, burgers) | 74°C (165°F) |
| Pieces (wings, breasts, legs, thighs) | 74°C (165°F) |
| Stuffing (cooked alone or in bird) | 74°C (165°F) |
| Whole | 82°C (180°F) |
| Eggs | |
| Egg dishes | 74°C (165°F) |
| Seafood | |
| Fish | 70°C (158°F) |
| Shellfish (shrimp, lobster, crab, scallops, clams, mussels, oysters) | 74°C (165°F) Discard any that do not open when cooked |
| Leftovers | |
| Leftovers | 74°C (165°F) |
| Hot dogs | |
| Hot dogs | 74°C (165°F) |
| Game meats | |
| Ground meat, meat mixtures, ground venison and sausage | 74°C (165°F) |
| Deer, elk, moose, caribou/reindeer, antelope and pronghorn | 74°C (165°F) |
| Large game (Bear, bison, musk-ox, walrus, etc.) | 74°C (165°F) |
| Small game (Rabbit, muskrat, beaver, etc.) | 74°C (165°F) |
| Game birds/waterfowl (wild turkey, duck, goose, partridge and pheasant) | |
| Whole | 82°C (180°F) |
| Breasts and roasts | 74°C (165°F) |
| Thighs, wings | 74°C (165°F) |
| Stuffing (cooked alone or in bird) | 74°C (165°F) |
Cleaning and preparation
- Clean your food thermometer in warm, soapy water before each use.
- Always wash your hands before and after you touch raw meat.
- Wash your hands with soap and warm water for at least 15 seconds, or with an alcohol-based hand rub.
- If you’ve used a plate or utensils to handle raw food, don’t use them again until you’ve washed them thoroughly.
- Use separate cutting boards for produce and raw meat.
- Use paper towels to wipe kitchen surfaces, or change dishcloths daily. Avoid using sponges, as they are harder to keep bacteria-free.
- Sanitize countertops, cutting boards, and utensils before and after preparing food.
- Keep cold food cold and hot food hot, so that your food never reaches the “temperature danger zone” where bacteria can grow quickly and cause food poisoning.
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