| About Us |  Partners |  Contact Us |  Get Involved |

Cook: Heat it Up Chart

Apply the heat...and Fight BAC!®

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness.  So Fight BAC!® by cooking food to the proper temperature:

Safe Cooking Temperatures  - As measured with a food thermometer.

Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb 160 °F
Turkey, Chicken 165 °F
Fresh Cuts Pork, Beef, Veal, Lamb
Plus 3 minutes stand time for safety 145 °F
Poultry
Chicken & Turkey, whole 165 °F
Poultry Parts 165 °F
Duck & Goose 165 °F
Stuffing (cooked alone or in bird) 165 °F
Ham, Cooked and Fresh
Ham (raw) Plus 3 min. stand time 145 °F
Pre-cooked (to reheat) 140 °F
Eggs & Egg Dishes
Eggs Cook until yolk & white are firm
Egg Dishes 160 °F
Seafood
Fin fish 145 °F or until opaque & flakes easily with fork
Shrimp, Lobster & Crabs Flesh pearly & opaque
Clams, Oysters & Mussels Shells open during cooking
Scallops Milky white or opaque & firm
Leftovers & Casseroles 165 °F

 

Or, download this Safe Minimum Internal Temperatures Chart from the "Food Safe Families" Campaign.

 

woman_girl_salad_photo_with_border
BECOME A BAC FIGHTER!

Join our email list to get weekly updates on what you can do to fight harmful BAC (bacteria)!

Are you a BAC Fighter? Find out now!


 Read about BAC Fighters on our Field Reports Blog

BAC Fighter Field Report:

Franken BAC at Frys Food & Drug Stores (A Kroger Co.)

Frys Food & Drug Stores used Halloween drawing contest to teach kids food safety.   

Franken_BAC_body_image

Read more! 

Food Safe Families

BAC Fighter Poll

Will you attend the Food Safety Education Conference hosted by the Partnership for Food Safety Education in Arlington, VA on December 4th and 5th of 2014?


Visit our other websites:

ecards
ecards
ecards

Follow Us


icon_facebookicon_twittericon_rssemailbuttonYoutubeButton_smallfinal_blog_button