Food Safety

Good Kitchen Practices


Even for experienced cooks, the improper heating and preparation of food means bacteria can survive.

Use a food thermometer — you can’t tell food is cooked safely by how it looks. Refer to the Safe Cooking Temperatures Chart for the proper internal temperatures.

GKP #10

Use a food thermometer that measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature.

GKP #11

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.

GKP #12

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.

GKP #13

Cook eggs until the yolk and white are firm, not runny. Don’t use recipes in which eggs remain raw or only partially cooked.

GKP #14

Cook fish to 145°F or until the flesh is opaque and separates easily with a fork.

GKP #15

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.

GKP #16

Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.

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