The following Safe Cooking Temperatures Chart is courtesy of Government of Canada. The Government of Canada site also provides everything you need to know about safe food handling as you explore your inner Chef.
Using a Food Thermometer
- Insert the thermometer through the thickest part of the meat, all the way to the middle, not touching any bone.
- For burgers, insert food thermometer through the side of the patty.
- Check each piece separately if you have more than one piece.
- Use a digital thermometer for more accurate readings.
Cleaning and preparation
- Clean your food thermometer in warm, soapy water before each use.
- Always wash your hands before and after you touch raw meat.
- Wash your hands with soap and warm water for at least 15 seconds, or with an alcohol-based hand rub.
- If you’ve used a plate or utensils to handle raw food, don’t use them again until you’ve washed them thoroughly.
- Use separate cutting boards for produce and raw meat.
- Use paper towels to wipe kitchen surfaces, or change dishcloths daily. Avoid using sponges, as they are harder to keep bacteria-free.
- Sanitize countertops, cutting boards, and utensils before and after preparing food.
- Keep cold food cold and hot food hot, so that your food never reaches the “temperature danger zone” where bacteria can grow quickly and cause food poisoning
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