Cooking for Groups A Volunteer's Guide to Food

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When You Cook

Use a food thermometer to check the internal temperature of meat, poultry, casseroles, and other food. Check temperature in several places to be sure the food is evenly heated. Wash the thermometer with hot, soapy water after use.

Several types of thermometers are available, including:

• Oven- safe— insert 2 to 2 1/ 2 inches deep in the thickest part of the food, at the beginning of the cooking time. It remains there throughout cooking and is not appropriate for thin food.
• Dial instant - read— not designed to stay in the food during cooking. Insert probe the full length of the sensing area, usually 2 to 2 1/ 2 inches. If measuring the temperature of a thin food, such as a hamburger patty or boneless chicken breast, insert probe sideways with the sensing device in the center. About 15 to 20 seconds are required for the temperature to be accurately displayed.
• Digital instant - read— not designed to stay in food during cooking. The heat sensing device is in the tip of the probe. Place the tip of the probe in the center of the thickest part of the food, at least 1/ 2 inch deep. About 10 seconds are required for the temperature to be accurately displayed.

Internal Cooking Temperatures

Product	°F
Egg & Egg Dishes
Eggs	Cook until yolk & white are firm.
Egg casseroles	160
Egg sauces, custards	160
Ground Meat & Meat Mixtures
Turkey, Chicken	165
Beef, Veal, Lamb, Pork	160
Fresh Beef, Veal, Lamb
Medium Rare	145
Medium	160
Well Done	170
Fresh Pork
Medium	160
Well Done	170
Ham
Fresh (raw)	160
Fully cooked (to reheat)	140
Roast Beef
Cooked commercially, vacuum sealed, and ready- to- eat	140
Poultry
Chicken, Turkey— whole	180
Chicken, Turkey— dark meat	180
Poultry— breast	170
Duck & Goose	180
Stuffing
Cooked alone or in bird	165
Sauces, Soups, Gravies, Marinades
Used with raw meat, poultry, or fish	Bring to a boil.
Seafood
Fin Fish	Cook until opaque and flakes easily with a fork.
Shrimp, lobster, crab	Should turn red and flesh should become pearly opaque.
Scallops	Should turn milky white or opaque and firm.
Clams, mussels, oysters	Cook until shells open.
Leftovers	165

Note: These temperatures are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice preparation. Food Service Workers should consult their state or local food code, or health department.

Never partially cook food for finishing later because you increase the risk of bacterial growth on the food. Bacteria are killed when foods reach a safe internal temperature.

Don’t use recipes in which eggs remain raw or only partially cooked. Eggs should be prepared immediately after breaking. When possible, substitute pasteurized eggs for raw eggs in cooked dishes.

When preparing food in the oven, set the oven to at least 325 °F. Cook food to the safe recommended temperature. Check internal temperature in several places with a food thermometer.

If a convection oven is used to prepare food, you may reduce oven temperature 25 °F. Refer to manufacturer’s instructions for additional information.

A microwave oven can be used to prepare food, but care must be taken to make sure food reaches a safe temperature throughout.

• Stir or rotate food midway through the microwaving time to eliminate cold spots, and for more even cooking. Cover food.
• Partial cooking may be done in the microwave only if the food is to finish cooking immediately, either on the range, grill, or in a conventional oven.
• Use a food thermometer or the oven’s temperature probe to be sure the food has reached a safe temperature. Check temperature in several places.
• Observe standing times given in recipes so cooking is completed.
• Check manufacturer’s instructions.

For information on cooking times for large quantities of food, contact your health department. Check with your local library or bookstore for books on quantity cooking.

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Introduction -- Foodborne Illness: What You Need To Know -- What Is Foodborne Illness?
How Bacteria Get in Food -- In Case of Suspected Foodborne Illness -- Fight BAC! ™ -- When You Plan
When You Shop -- When You Store Food -- When You Prepare Food
When You Cook -- Internal Cooking Temperatures -- Danger Zone -- When You Chill Food
When You Transport Food -- When You Reheat Food -- When You Keep Food Hot
When You Keep Food Cold -- When You Serve Food -- Keep It Cold -- Keep It Hot -- When You Finish Up
Cold Storage Chart -- Foods Purchased Refrigerated -- Shelf- Stable Storage Chart -- Additional Resources

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