Temperature Rules for Safe Cooking.

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Food is fantastic! I think we can all agree on that. All of the different kinds of food that you can create – it’s really an art form in a way. The look, taste, smell and touch of foods are what make it such a wonderful thing. In all this love for food nothing can be bad, right? Wrong! Food sometimes isn’t friendly to our bodies. There is one thing about food you can’t see, smell, taste or touch – the invisible enemy Bacteria!

Every year 48 million people are affected by food poisoning. The causes range from a variety of different reasons, but 8 of the top 9 food borne illnesses in the United States can come from uncooked meat. Food poisoning can cause hospitalization and in some cases, death. In this blog, I will break down the temperatures needed to make sure the invisible enemy is overcooked. Protect yourselves, your customers and your family.

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Beef Roast  
Medium-Rare 63°C or 145°F
Medium 71°C or 160°F
Well Done 77°C or 170°F
Veal Roast  
Medium-Rare 63°C or 145°F
Medium 71°C or 160°F
Well Done 77°C or 170°F
Lamb roast  
Medium-Rare 63°C or 145°F
Medium 71°C or 160°F
Well Done 77°C or 170°F
Beef and Veal Steak  
Beef 63°C or 145°F
Veal 63°C or 145°F
Pork  
Ham 71°C or 160°F
Pork Loin 71°C or 160°F
Ribs 71°C or 160°F
Ground Meats  
Ground Beef 71°C or 160°F
Ground Veal 71°C or 160°F
Ground Lamb 71°C or 160°F
Ground Pork 71°C or 160°F
Ground Chicken 74°C or 165°F
Ground turkey 74°C or 165°F
Poultry  
Whole Chicken 82°C or 180°F
Chicken Breasts 74°C or 165°F
Whole Turkey 82°C or 180°F
Turkey Breast 74°C or 165°F
Fish & Shellfish  
Fish 70°C or 158°F
Shellfish 74°C or 165°F

Follow these simple temperatures while cooking to avoid causing yourself or anyone else any bodily harm! To get more quick tips on temperature, take a look at our last blog The Danger Zone to get helpful tips on storing your food! Til next time!

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