Food Safety Network

Cooking Temperatures

06.jul.05, Food Safety Network, Food Safety Network

Cooking foods properly will kill bacteria that may be on or in them. Different foods require different temperatures to kill the bacteria. The temperature listed is the internal temperature that the food must reach when measured by a meat thermometer. It is not the cooking temperature of the oven or burner.

The chart shown below lists popular foods and the internal temperature required to ensure that the bacteria has been killed.

http://www.beefinfo.org/cook.cfm

Meat Thermometers

Using a meat thermometer is the only way to ensure that the food you are cooking has been cooked enough to be safe to eat.
There are many thermometers available and some of these are shown and described at the following website: http://www.beefinfo.org/cook.cfm

When using your meat thermometer remember these tips

- Insert the thermometer stem into the thickest part of the food product. Be sure to keep it away from large pieces of fat, gristle or bone as these areas will give a false temperature reading.
- Check the temperature of thin foods (hamburgers, pork chops) within 1 minute after removing them from the cooking surface.
- Check the temperature of thicker foods (eg. roasts, large steaks) after they have been away from cooking heat for 5-10 minutes.
- Let the thermometer rest in the food for 30 seconds before reading the temperature
- If the food does not have a regular shape, check the temperature in several places ensuring that one temperature reading is at the thickest part of the meat.
- Wash the thermometer stem in hot soapy water every time you use it

Where to Place the Thermometer

Whole Chickens:
- place the thermometer stem starting at the thickest part of breast (near the wing) so that the thermometer stem points in the same direction as the drumsticks making sure that it is parallel to the breast bone and approximately 1 1/2 " (4 cm) away from the bone.
- If the chicken is stuffed, insert the thermometer stem into the center of the stuffing for proper readings

Whole Turkey:
- Insert the thermometer into the thickest part of the inner thigh meat, avoiding the thigh bone.
- If stuffed, check the stuffing temperature by inserting the thermometer into the centre of the stuffing

Hamburgers, Steaks, Chops and Chicken pieces:
- Insert the thermometer sideways into the center of the patties or the center of the thickest part of the food. The thermometer should be inserted to a depth of at least 1 1/2" (4 cm).

Meatloaves, Roasts, Casseroles and Egg dishes:
- Insert thermometer into the center of the thickest part of the meat/casserole to a depth of at least 1 1/2" (4 cm). Avoid touching the bottom of the pan/dish.

(FightBac! http://www.canfightbac.org)