Be Food Safe Cook
Be Food Safe - Cook.
You can’t tell it’s done by how it looks! Use a food thermometer to be sure meat and poultry have reached a safe minimum internal temperature.
Always stir, rotate the dish, and cover food when you are microwaving to prevent cold spots where bacteria can survive. Fast cooking should still be safe cooking.
Bring sauces, soups, and gravies to a rolling boil when reheating. Even for the most experienced cooks, the improper heating and preparation of food means bacteria can survive.
Temperatures are important:
- Poultry should be cooked to 165 ºF.
- Ground beef should be cooked to 160 ºF.
- Egg dishes should be cooked to 160 ºF.
- Steaks and roasts should be cooked to 145 ºF.
- Fish should be cooked to 145 ºF.
When bringing hot foods to a party, keep it hot before and during serving. Transport hot foods in insulated thermal containers. Keep containers closed until serving time.
Download a BE FOOD SAFE Cook poster (PDF)
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