temperatures makes them safe to eat: • Beef, veal, lamb: steaks & roasts - 145°F • Beef, veal, lamb: ground - 160°F • Fish - 145°F • Egg dishes - 160°F • Pork - 160°F • Turkey, chicken & duck: whole, pieces & ground - 165°F Reducing the Risk of Foodborne Illness Cook meat, poultry, and eggs thoroughly. Meat and poultry shouldn’t be rinsed. Separate – raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods. Chill – refrigerate leftovers promptly and defrost foods properly…
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