Food Safety

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Cooking Temperatures

Temperature rules for safe cooking

Meat, poultry, fish and eggs need to be heated to a high enough temperature for a long enough time to prevent harmful bacteria from multiplying. Cook food until it’s inside temperature reaches a safe temperature and then continue cooking for at least 15 seconds :

Required temperatures for different foods

Whole Poultry ( chicken, turkey, duck, goose, pheasant) 82 C (180 F)
Poultry Pieces ( chicken, turkey, duck, goose, pheasant) 74 C (165 F)
Stuffing in poultry 74 C (165 F)
Beef, veal, lamb or goat (pieces and whole cuts) Medium Rare: 63 C (145 F)
Medium:          71 C (160 F)
Well Done:      77 C (170 F)
Pork or fresh cured ham (pieces and whole cuts) 71 C (160 F)

Beef, veal, lamb and pork ground meat and meat mixtures (burgers, sausages, meatballs, meatloaf, casseroles)
71 C (160 F)
Ground poultry 74 C (165 F)
Pork  (pieces and whole cuts) 71 C (160 F)
Seafoods (fish, shellfish and other seafood) 70 C (158 F)
Egg Dishes 74 C (165 F)
Food Mixtures containing poultry, eggs, meat or fish (soups, stews, casseroles, stocks, gravy) 74 C (165 F)
Leftovers 74 C (165 F)
Hot dogs 74 C (165 F)

Table provided by Ministry of Health and Long-Term Care, Food Safety

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