Safe minimum cooking temperatures: Difference between revisions

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Safe minimum cooking temperatures (view source)

Revision as of 16:36, 19 September 2024

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Note that this applies to steaks and whole cuts only.  Anything like [[mince]] or rolled joints will have come into contact with bacteria on the inside, as well as the surface.
Note that this applies to steaks and whole cuts only.  Anything like [[mince]] or rolled joints will have come into contact with bacteria on the inside, as well as the surface.
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{| class="wikitable" class="sortable wikitable"
{| class="wikitable"
|- style="vertical-align:top;"
!style="min-width: 40%;"|'''Food Category'''
!style="min-width: 30%;"|'''Food Type'''
!style="min-width: 30%;" colspan=2|'''Safe Minimum Temperature'''
|- style="vertical-align:top; text-align: center;"
|-
|-
!width="120pt"|'''Food category'''
|[[Beef]], [[lamb]], [[pork]]||[[Beef]] steaks & chops||62 °C ''145 °F''
!width="180pt"|'''Food type'''
!width="200pt"|'''Safe minimum temperature'''
!width="80pt"|'''[[Resting time]]'''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Beef]] steaks & chops||62 °C (145 °F)||5 minutes
|[[Beef]], [[lamb]], [[pork]]||[[Gammon]] ''from raw''||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Gammon]] (from raw)||62 °C (145 °F)||5 minutes
|[[Beef]], [[lamb]], [[pork]]||[[Ham]] ''from raw''||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Ham]] (from raw)||62 °C (145 °F)||5 minutes
|[[Beef]], [[lamb]], [[pork]]||[[Slow-roast recipes#Slow roast beef recipes|Roast beef]]||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Slow-roast recipes#Slow roast beef recipes|Roast beef]]||62 °C (145 °F)||5 minutes
|[[Beef]], [[lamb]], [[pork]]||[[Slow-roast recipes#Slow roast pork recipes|Roast pork]]||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Slow-roast recipes#Slow roast pork recipes|Roast pork]]||62 °C (145 °F)||5 minutes
|[[Beef]], [[lamb]], [[pork]]||[[Lamb fillet]]||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Lamb fillet]]||62 °C (145 °F)||5 minutes
|[[Beef]], [[lamb]], [[pork]]||[[Lamb chops, mechoui with hot paprika and cumin salt|Lamb chops]]||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Lamb chops, mechoui with hot paprika and cumin salt|Lamb chops]]||62 °C (145 °F)||5 minutes
|[[Beef]], [[lamb]], [[pork]]||[[lamb]] steaks||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[lamb]] steaks||62 °C (145 °F)||5 minutes
|[[Beef]], [[lamb]], [[pork]]||[[Slow-roast recipes#Slow roast lamb recipes|Roast lamb]]||62 °C ''145 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||[[Slow-roast recipes#Slow roast lamb recipes|Roast lamb]]||62 °C (145 °F)||5 minutes
|[[Beef]], [[lamb]], [[pork]]||Pre-cooked [[Ham]] ''reheating''||60 °C ''140 °F''
|-
|-
|[[Beef]], [[lamb]], [[pork]]||Pre-cooked [[Ham]] (reheating)||60 °C (140 °F)||None
|Crustaceans||''[[Prawns]], [[crabs]], [[lobster]], [[crayfish]]'' ||62 °C ''145 °F''<br />Cook until flesh is pink and opaque
|-
|-
|Crustaceans||([[Prawns]],[[crabs]],[[lobster]],[[crayfish]]) ||62 °C (145 °F)<br />Cook until flesh is pink and opaque||None
|[[Eggs]]||[[Eggs]]||62 °C ''145 °F''<br />Cook until whites and yolks are firm
|-
|-
|[[Eggs]]||[[Eggs]]||62 °C (145 °F)<br />Cook until whites and yolks are firm||None
|[[Fish]]||Finned [[fish]]||62 °C ''145 °F''<br />or until flesh opaque or easily separated
|-
|-
|[[Fish]]||Finned [[fish]]||62 °C (145 °F)<br />or until flesh opaque or easily separated||None
|[[Game]]||[[Hare]]||74 °C ''165 °F''
|-
|-
|[[Game]]||[[Hare]]||74 °C (165 °F)||5 minutes
|[[Game]]||[[Rabbit]]||74 °C ''165 °F''
|-
|-
|[[Game]]||[[Rabbit]]||74 °C (165 °F)||5 minutes
|[[Game]]||Whole roast [[grouse]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[grouse]]||74 °C (165 °F)||5 minutes
|[[Game]]||Whole roast [[Pot-roast Guinea fowl|Guinea fowl]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[Pot-roast Guinea fowl|Guinea fowl]]||74 °C (165 °F)||5 minutes
|[[Game]]||Roast [[wild boar]]||76 °C''170 °F''
|-
|-
|[[Game]]||Roast [[wild boar]]||76 °C(170 °F)||5 minutes
|[[Game]]||Roast [[venison]]||71 °C ''160 °F''
|-
|-
|[[Game]]||Roast [[venison]]||71 °C (160 °F)||5 minutes
|[[Game]]||Whole roast [[partridge]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[partridge]]||74 °C (165 °F)||5 minutes
|[[Game]]||Whole roast [[pheasant]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[pheasant]]||74 °C (165 °F)||5 minutes
|[[Game]]||Whole roast [[pigeon]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[pigeon]]||74 °C (165 °F)||5 minutes
|[[Game]]||Whole roast [[quails]]||74 °C ''165 °F''
|-
|-
|[[Game]]||Whole roast [[quails]]||74 °C (165 °F)||3 minutes
|Left-over food||Reheating||74 °C ''165 °F''
|-
|-
|Left-over food||Reheating||74 °C (165 °F)||None
|[[Minced|Minced]] ''''ground'''' meat||[[Beef]]  ||71 °C ''160 °F''
|-
|-
|[[Minced|Minced]] (''ground'') meat||[[Beef]]  ||71 °C (160 °F)||None
|[[Minced|Minced]] ''''ground'''' meat||[[Chicken]]  ||74 °C ''165 °F''
|-
|-
|[[Minced|Minced]] (''ground'') meat||[[Chicken]]  ||74 °C (165 °F)||None
|[[Minced|Minced]] ''''ground'''' meat||[[Pork]]  ||71 °C ''160 °F''
|-
|-
|[[Minced|Minced]] (''ground'') meat||[[Pork]]  ||71 °C (160 °F)||None
|[[Minced|Minced]] ''''ground'''' meat||[[Turkey]]  ||74 °C ''165 °F''
|-
|-
|[[Minced|Minced]] (''ground'') meat||[[Turkey]]  ||74 °C (165 °F)||None
|[[Minced|Minced]] ''''ground'''' meat||[[Veal]]  ||71 °C ''160 °F''
|-
|-
|[[Minced|Minced]] (''ground'') meat||[[Veal]] ||71 °C (160 °F)||None
|[[Poultry]]||[[Chicken]] wings||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Chicken]] wings||74 °C (165 °F)||None
|[[Poultry]]||[[Chicken]] breasts||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Chicken]] breasts||74 °C (165 °F)||None
|[[Poultry]]||[[Chicken]] legs||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Chicken]] legs||74 °C (165 °F)||None
|[[Poultry]]||[[Chicken]] thighs||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Chicken]] thighs||74 °C (165 °F)||None
|[[Poultry]]||[[Turkey]] breasts||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Turkey]] breasts||74 °C (165 °F)||None
|[[Poultry]]||[[Turkey]] legs||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Turkey]] legs||74 °C (165 °F)||None
|[[Poultry]]||[[Turkey]] thighs||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Turkey]] thighs||74 °C (165 °F)||None
|[[Poultry]]||[[Turkey]] wings||74 °C ''165 °F''
|-
|-
|[[Poultry]]||[[Turkey]] wings||74 °C (165 °F)||None
|[[Poultry]]||Whole [[Poulet rôti ''Roast chicken''|roast chicken]]||74 °C ''165 °F''
|-
|-
|[[Poultry]]||Whole [[Poulet rôti (Roast chicken)|roast chicken]]||74 °C (165 °F)||5 minutes
|[[Poultry]]||Whole [[roast turkey]]||74 °C ''165 °F''
|-
|-
|[[Poultry]]||Whole [[roast turkey]]||74 °C (165 °F)||5 minutes
|[[Poultry]]||Whole roast [[duck]]||74 °C ''165 °F''
|-
|-
|[[Poultry]]||Whole roast [[duck]]||74 °C (165 °F)||5 minutes
|[[Poultry]]||Whole roast [[goose]]||74 °C ''165 °F''
|-
|-
|[[Poultry]]||Whole roast [[goose]]||74 °C (165 °F)||5 minutes
|[[Ratites]]||[[Emu]] steaks||63 °C ''145 °F''
|-
|-
|[[Ratites]]||[[Emu]] steaks||63 °C (145 °F)||5 minutes
|[[Ratites]]||[[Ostrich]] steaks||63 °C ''145 °F''
|-
|-
|[[Ratites]]||[[Ostrich]] steaks||63 °C (145 °F)||5 minutes
|[[Ratites]]||[[Rhea]] steaks||63 °C ''145 °F''
|-
|-
|[[Ratites]]||[[Rhea]] steaks||63 °C (145 °F)||5 minutes
|[[Shellfish]]||''[[Clams]], [[mussels]], [[oysters]]'' ||Cook until shells open during cooking
|-
|[[Shellfish]]||([[Clams]],[[mussels]],[[oysters]])||Cook until shells open during cooking||None
|}
|}
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