Safe cooking temperatures and leftovers

Teach: Safe cooking temperatures and leftovers

What to say

Safe cooking comes down to a thermometer and a clock: poultry to 165 degrees Fahrenheit, ground meat to 160, whole cuts of beef, pork and lamb to 145 with a three-minute rest, and fish to 145. Refrigerate leftovers within two hours, or one hour on a day above 90 degrees, eat them within three to four days, and reheat them to 165 until steaming.

What to show, in order

1. Buy an instant-read thermometer and use it on meat every time, in the thickest part away from bone.
2. Cook poultry, including ground poultry, to 165 degrees Fahrenheit.
3. Cook ground beef and pork to 160 degrees Fahrenheit.
4. Bring steaks, chops and roasts of beef, pork or lamb to 145 degrees Fahrenheit and rest them three minutes; cook fish to 145.
5. Refrigerate leftovers within two hours of cooking, or within one hour if it is above 90 degrees outside.
6. Keep the fridge at 40 degrees Fahrenheit or colder and the freezer at 0.
7. Eat leftovers within three to four days and reheat them to 165 degrees Fahrenheit.
8. Thaw frozen meat in the fridge, in cold water changed every 30 minutes, or in the microwave, never on the counter.
9. Keep raw meat below ready-to-eat food in the fridge and on separate boards.

When to stop and call a professional

• Vomiting or diarrhea with blood, a high fever, signs of dehydration, or symptoms lasting more than three days: get medical care.
• The person who is ill is pregnant, a young child, an older adult or has a weakened immune system: call a doctor early.
• Anyone shows trouble breathing, blurred vision or muscle weakness after eating: call 911.

The check question

Ask: What is the safe internal temperature for poultry? Answer: 165 degrees Fahrenheit

From EveryManSkills. General information, not professional advice.