Minimum safe cooking temperature chart

You can't tell if meat is cooked safely by looking at it. Any type of cooked, undercooked red meat, including pork, can remain pink, even after the meat has reached a safe internal temperature. Refer to the chart below and a food thermometer to make sure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Foods including red meat, poultry, seafood and other cooked foods have different minimum temperatures that are invisible to the naked eye. Use the following temperature chart and food thermometer to know for sure that your dishes are done, and you can use them without worrying about whether the internal temperature is safe enough to use. , or hot enough to kill harmful germs that cause food poisoning. Besides, the minimum safe cooking chart is also very important in ensuring food hygiene and safety.

Insert the thermometer into the thickest part of the meat, skewering to the center without touching any of the bones. With burgers, you insert a food thermometer through the side of the piece of bread. Check each piece of meat separately if you have a large piece of meat. If possible, use a digital thermometer for the most accurate results. Clean your food thermometer 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 Disinfect with hand sanitizer If you have used dishes or utensils to handle raw food, do not reuse them until you have thoroughly washed them. Use separate cutting boards for produce and raw meat. Use a paper towel to wipe down kitchen surfaces, or change dish towels daily. Avoid using sponges, as they are harder to keep bacteria out. Clean countertops, cutting boards, and utensils before and after preparing food. Keep cold and hot foods hot, so your food never reaches the "temperature danger zone" where bacteria can grow quickly and cause food poisoning.

Beef, veal, lamb

Pork (ham, pork loin, ribs)

Poultry (chicken, turkey, duck)

Egg

Seafood

Leftovers

Meat and Sausage

Wild animals (duck, pheasant, partridge...)

Reference source: foodsafety.gov; canada.ca