Cooking Food Adequately
Cooking foods to the proper temperature for an adequate amount of time kills the harmful bacteria that cause foodborne illness.

• Use a meat thermometer, or rely on those meat products that are equipped with Volk's Pop-Up® Timer or our Cook'd Right® Sensor. These items measure the internal temperature of cooked meat and poultry, thus making sure they are cooked all the way through.

• If a meat thermometer is not available, do not eat ground beef until the juices run clear or there is no longer any pink inside.

• To reheat all leftovers, cover and heat to 165° F or until hot and steaming throughout.

• Crumbled meats should be cooked until no pink color remains.

• Cook eggs until the yolk and whites are firm, not runny. Do not use recipes calling for raw or partially cooked eggs.

• During broiling, grilling, or cooking on the stove, turn meats over at least once.

• Cook fish until it is opaque and flakes easily with a fork. Use a food thermometer or a 145° Cook'd Right Sensor to make sure that your fish is cooked to 145° F.

Thermy^TM is the messenger of a national consumer education campaign designed to promote the use of food temperature indicators. The program is the brainchild of the Food Safety and Inspection Service (FSIS), and U.S. Department of Agriculture.

USDA Recommended Cooking Temperatures
Product	Temperature (° F)
Eggs and Egg Dishes
Eggs	Yolk and White are Firm
Egg Dishes	160
Ground Meat and Meat Mixtures
Turkey, Chicken	170
Veal, Beef, Lamb, Pork	160
Fresh Beef
Rare (some bacterial risk)	140
Medium	160
Well Done	170
Fresh Veal
Medium	160
Well Done	170
Fresh Lamb
Medium	160
Well Done	170
Fresh Pork
Medium	160
Well Done	170
Poultry
Whole Chicken	180
Whole Turkey	180
Poultry Breasts, Roasts	170
Poultry Thighs, Wings	Until Juices Run Clear
Stuffing (Alone or In Bird)	165
Duck and Goose	180
Ham
Fresh (Raw)	160
Pre-Cooked (to Reheat)	140