To kill harmful bacteria, the following minimum cooking temperatures are recommended:

• Shell Eggs 145 degrees F for 15 seconds
• Fish 145 degrees F for 15 seconds
• Beef 145 degrees F for 15 seconds
• Pork 155 degrees F for 15 seconds
• Poultry 165 degrees F for 15 seconds
• Ground Beef 160 degrees F for 15 seconds
• Ground Meats 160 degrees F for 15 seconds
• Stuffed Meats 165 degrees F for 15 seconds

Use a Thermometer!
Using a thermometer is the most accurate method to determine the temperature of food.

Thermometers can get out of calibration. There are two methods to check the accuracy of your thermometer.

Bring a pot of water to boil and carefully dip the thermometer probe into the water. (Be careful not to burn your hands, you may want to use a oven glove). The thermometer should read 212 degrees F or 100 degreesC while the probe is in the water. Make an ice slush solution using crushed ice and water. Dip the thermometer probe into the ice slush. The thermometer should read 32 degrees F or 0 degreesC. Most thermometers are designed to be within +/- 2 degrees F. If your thermometer is not accurate it should be discarded unless it can be re-calibrated.

What type of thermometer should I use?
There are two types of thermometers generally available. The bimetalic thermometer, which does not have a battery, should be inserted into the food at least three inches. Leave the probe in the food for 30 seconds before reading the temperature.

The thermistor thermometer, which requires a battery, should be inserted into the food at least 1/2 inch. Leave the probe in the food for 15 seconds before reading the temperature.

What do you do if you don't have a thermometer?
Although not as accurate as a thermometer, using visual clues and understanding the cooking process can help you judge if the food has been cooked to a safe temperature.

• Follow the cooking instructions, including temperature and time requirements, as indicated in a published cook book. Pre-heating an oven or grill is generally a good idea before cooking.
• If red meat or poultry has juices that are red or bloody, that is a good indication the meat needs further cooking.
• Don't rely on sight to determine the doneness of ground beef. For ground beef recipes, always use a thermometer. Recent research has shown that some ground beef may undergo "premature browning", meaning that the ground beef turns brown before it reaches a safe temperature.
• Foods like sauces or soups that are brought to a boil or simmer (just below a boil) will have reached a safe temperature. Stir the food to ensure even heating throughout the product.