Illustration of cooking holiday meat to safe temp.
Beef, Pork, Veal, and Lamb (chops, roasts, steaks) 145ºF with a 3-minute rest time
Poultry (ground, parts, whole, and stuffing) 165ºF
Ham, uncooked (fresh or smoked) 145ºF with a 3-minute rest time
Ham, fully cooked (to reheat) 140ºF
Fin Fish 145ºF or flesh is opaque & separates easily with fork
The holidays are here! When cooking, remember color is not a reliable indicator of doneness. Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature.
www.fda.gov/consumers/co...
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