Safe Food Handling
Temperature Control

Cooking

1. Poultry cooked to minimum internal temperature of 165°F. Stuffed meats cooked to minimum internal temperature of 165°F.
   
   
2. Ground meats cooked to minimum internal temperature of 160°F.
   
   
3. Rare roast beef cooked to minimum internal temperature of 140°F for 12 minutes or 130°F for two hours and one minute (121 minutes).
   
   
4. Check food temperatures with calibrated sanitized probe thermometer(s).