Safe Temperatures for Food
If you are planning to cook this holiday season, make sure your food is at the correct temperatures before serving. Use the following guide to ensure your food is cooked at a safe temperature:
165°F
- Poultry
- Stuffing that includes meat
- Stuffed meats and pastas
- Dishes containing previously cooked food or leftovers
155°F
- Ground meat
- Seafood
- Injected, marinated, or tenderized meats
145°F
- Whole seafood
- Beef, pork, veal, lamb (steaks and chops)
- Roasts
- Eggs
135°F
- Fruits and vegetables
- Grains and legumes
Food temperatures that fall between 41°F and 135°F is considered to be in the danger zone. Any food that remains in the temperature ‘danger zone’ for more than four hours will develop bacterial growth which may lead to food poisoning/illness. Once all the food is all cooked, make sure you put any leftovers in a refrigerator.
Leftovers can be kept in the fridge for up to four days and should be reheated to an internal temperature of 165°F. Any food that you don’t think you will be able to eat before four days can be frozen.