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Cook all food to these minimum internal temperatures, as measured with a food thermometer, before removing food from the heat source It relates to 9 cfr. For reasons of personal preference, consumers may choose to cook food to higher temperatures.
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Follow these guidelines from foodsafety.gov for safe minimum internal temperatures and rest times for meat, poultry, seafood, and other cooked foods. It applies to small and very small meat and poultry official establishments although all meat and poultry establishments may apply the recommendations in this guideline The compliance guidelines for this rule provided one temperature each for cooking uncured poultry (160o f) and for cured poultry (155o f) to meet the performance standard
Time and temperature are a perfect food safety pair
Because to reduce pathogens in food to safe levels, you have to cook the food to its correct minimum internal cooking temperature then hold the food at this temperature for a specific amount of time. Safe minimum internal temperatures as measured with a food thermometer food type internal temperature leftovers and casseroles 165of Safe minimum cooking temperatures use the chart below and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature Remember, you can't tell whether meat is safely cooked by looking at it.
Safe minimum internal temperature chart safe steps in food handling, cooking, and storage are essential in preventing foodborne illness You can’t see, smell, or taste harmful bacteria that may cause illness In every step of food preparation, follow the four guidelines to keep food safe • clean—wash hands and surfaces often.
