For reasons of personal preference, consumers may choose to cook food to higher temperatures. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. Follow these guidelines from foodsafety.gov for safe minimum internal temperatures and rest times for meat, poultry, seafood, and other cooked foods.
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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.
Unlock the secrets to safe cooking 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 temperatures as measured with a food thermometer
Food safety charts the keys to basic food safety are cooking it to the right temperature and storing it properly
