Get ISU SafeFood to help you quickly find the right internal meat temperature for safe cooking and eating!
Title: Generic HACCP model for fully cooked, not shelf stable meat and poultry products
Author: U.S. Food Safety and Inspection Service
State: DC
Country: USA
Date Recorded: 11/20/2003
Focus Areas:
Foodservice
Language: English
Format: Print Publication
(Not available online)
The only way to know food has been cooked to a safe internal temperature is to use a food thermometer. Fortunately, thermometers are high-tech and easy to use. Research shows that while cooking by "color" is frequently done, it can be misleading. Correct use of the right thermometer provides confidence that foods are adequately cooked, resulting in a safe, delicious meal.
Source: United States Department of Agriculture
Resources:
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