Addressing CDC Risk Factor Number 2:
Inadequate Cooking

Cook All Meat Thoroughly

Cook meat thoroughly

Cooking at high temperatures kills most bacteria, provided that the food is cooked for long enough to reach the proper temperature throughout the product. Verify the proper temperature is attained by using your probe thermometer.

 

All parts of cooked, potentially hazardous foods must reach an internal temperature as shown below:

Safe Cooking Temperatures

Poultry: 165°F or Higher for 15 seconds

Poultry

Pork: 145°F or Higher for 15 seconds

Pork

Eggs and Foods Containing Raw Eggs: 145°F or Higher for 15 seconds

eggs

Ground meat: 155°F or Higher for 15 seconds

Ground meat

For Hot Holding: Reheat to 165°F

Reheat holding temperature

QUESTION 7: Hamburger patties should be cooked so the minimum temperature in the center of the meat is:

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