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Meat and Poultry
Raw meat and poultry can contain microorganisms that cause foodborne illness. Safe handling begins at the grocery store and continues through transportation, refrigeration or freezing, preparation, cooking and storage of leftovers.
Keep raw meat and poultry separate from ready-to-eat foods and place packages where juices cannot drip onto other foods. Refrigerate perishables promptly. Thaw safely in the refrigerator, in cold water, or in the microwave rather than on the counter.
Use a food thermometer rather than color or texture to determine doneness. Safe minimum internal temperatures vary by product: whole cuts of beef, pork, lamb and veal should reach 145°F (63°C) followed by a 3-minute rest; ground meats should reach 160°F (71°C); and all poultry, including ground poultry, should reach 165°F (74°C).
RECOMMENDED RESOURCES
Cook to a Safe Minimum Internal Temperature — FoodSafety.gov
Federal chart of current safe minimum internal temperatures and required rest times.
Meat and Poultry Roasting Charts — FoodSafety.gov
Cooking-time and temperature guidance for beef, lamb, pork, veal, chicken and turkey.
Cold Food Storage Chart — FoodSafety.gov
Federal refrigerator and freezer storage guidance for common meat and poultry products.
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