Food Temperatures

Depending on the cut of meat, these are the appropriate temperatures:

• BEEF: 145º- 170º F. Never serve rare
• PORK: 155º - 170º F.
• POULTRY: 165º - 180º F
• Eggs should be cooked until yolk and white are firm.
• Seafood should be cooked until opaque, flakes, or milky white.

When reheating food:

• Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 °F.
• Foods that have been cooked ahead and cooled should be reheated to at least 165 °F.
• Reheat leftovers thoroughly to at least 165 °F. Reheat sauces, soups, and gravies to a boil.

Foods that cause food poisoning may look fine and have no strange flavor, odor or color...If in doubt, throw it out!