Here are a few examples of potentially hazardous food and how hot they must be to be safe. They can be hotter, but they must be at least this hot to kill germs:
Rare Roast Beef: 130oF (54oC)
Pork, Steak, Fish and Eggs: 145oF (63oC)
Beef, Lamb, and Seafood: 145oF(63oC)
Hamburger: 155oF (68oC)
Poultry and Stuffing: 165oF (74oC) (stuffing should be cooked outside of Poultry)
You must place the thermometer in the thickest part of the meat or in the center of the food to get a true reading. (Do not touch the bone with the stem of the thermometer to prevent a false reading).
Rare Roast Beef: 130oF (54oC)
Pork, Steak, Fish and Eggs: 145oF (63oC)
Beef, Lamb, and Seafood: 145oF(63oC)
Hamburger: 155oF (68oC)
Poultry and Stuffing: 165oF (74oC) (stuffing should be cooked outside of Poultry)
You must place the thermometer in the thickest part of the meat or in the center of the food to get a true reading. (Do not touch the bone with the stem of the thermometer to prevent a false reading).
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