Safe minimum cooking temperatures

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A meat cooking thermometer
Thermapen digital thermometer with probe

Test the temperature of your food to ensure it's safe to eat

Check that chicken & turkey etc. are properly cooked and safe to eat.

Using a food thermometer in combination with the chart below to check the food has reached a safe minimum temperature will ensure that the food you cook is safe to eat.

The chart includes not only meat but also eggs, game, fish and seafood.

Food category Food type Safe minimum temperature Resting time
Beef, lamb, pork Beef steaks & chops 62 °C (145 °F) 5 minutes
Beef, lamb, pork Gammon (from raw) 62 °C (145 °F) 5 minutes
Beef, lamb, pork Ham (from raw) 62 °C (145 °F) 5 minutes
Beef, lamb, pork Roast beef 62 °C (145 °F) 5 minutes
Beef, lamb, pork Roast pork 62 °C (145 °F) 5 minutes
Beef, lamb, pork Lamb fillet 62 °C (145 °F) 5 minutes
Beef, lamb, pork Lamb chops 62 °C (145 °F) 5 minutes
Beef, lamb, pork lamb steaks 62 °C (145 °F) 5 minutes
Beef, lamb, pork Roast lamb 62 °C (145 °F) 5 minutes
Beef, lamb, pork Pre-cooked Ham (re-heating) 60 °C (140 °F) None
Crustaceans (Prawns,crabs,lobster,crayfish) 62 °C (145 °F)
Cook until flesh is pink and opaque
None
Eggs Eggs 62 °C (145 °F)
Cook until whites and yolks are firm
None
Fish Finned fish 62 °C (145 °F)
or until flesh opaque or easily separated
None
Game Hare 74 °C (165 °F) 5 minutes
Game Rabbit 74 °C (165 °F) 5 minutes
Game Whole roast grouse 74 °C (165 °F) 5 minutes
Game Whole roast Guinea fowl 74 °C (165 °F) 5 minutes
Game Roast wild boar 76 °C(170 °F) 5 minutes
Game Roast venison 71 °C (160 °F) 5 minutes
Game Whole roast partridge 74 °C (165 °F) 5 minutes
Game Whole roast pheasant 74 °C (165 °F) 5 minutes
Game Whole roast pigeon 74 °C (165 °F) 5 minutes
Game Whole roast quails 74 °C (165 °F) 3 minutes
Left-over food Reheating 74 °C (165 °F) None
Minced (ground) meat Beef 71 °C (160 °F) None
Minced (ground) meat Chicken 74 °C (165 °F) None
Minced (ground) meat Pork 71 °C (160 °F) None
Minced (ground) meat Turkey 74 °C (165 °F) None
Minced (ground) meat Veal 71 °C (160 °F) None
Poultry Chicken wings 74 °C (165 °F) None
Poultry Chicken breasts 74 °C (165 °F) None
Poultry Chicken legs 74 °C (165 °F) None
Poultry Chicken thighs 74 °C (165 °F) None
Poultry Turkey breasts 74 °C (165 °F) None
Poultry Turkey legs 74 °C (165 °F) None
Poultry Turkey thighs 74 °C (165 °F) None
Poultry Turkey wings 74 °C (165 °F) None
Poultry Whole roast chicken 74 °C (165 °F) 5 minutes
Poultry Whole roast turkey 74 °C (165 °F) 5 minutes
Poultry Whole roast duck 74 °C (165 °F) 5 minutes
Poultry Whole roast goose 74 °C (165 °F) 5 minutes
Ratites Emu steaks 63 °C (145 °F) 5 minutes
Ratites Ostrich steaks 63 °C (145 °F) 5 minutes
Ratites Rhea steaks 63 °C (145 °F) 5 minutes
Shellfish (Clams,mussels,oysters) Cook until shells open during cooking None

Pink pork can be ok to eat

The colour of cooked uncured red meat is not a measurement of safety. Even pork can be pink, yet still be safe to eat. [1]

See also