Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness.   Use a food thermometer to to measure the internal temperature of cooked foods.  Refer to the Heat It Up chart for the safe internal temperatures.  The best way to Fight BAC!^® is to:

• Use a food thermometer which measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature.
• Cook roasts and steaks to a minimum of 145°F.  All poultry should reach a safe minimum internal temperature of 165°F as measured with a food thermometer.  Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer.
• Cook ground meat, where bacteria can spread during grinding, to at least 160°F. Information from the Centers for Disease Control and Prevention (CDC) links eating undercooked ground beef with a higher risk of illness.  Remember, color is not a reliable indicator of doneness.  Use a food thermometer to check the internal temperature of your burgers.
• Cook eggs until the yolk and white are firm, not runny. Don't use recipes in which eggs remain raw or only partially cooked.
• Cook fish to 145°F or until the flesh is opaque and separates easily with a fork.
• Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.
• Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.