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Cooking Temperatures
Safe Food Cooking Temperatures - InspectUSA.com

The only way to accurately tell the internal temperature of food is with a meat thermometer.

This quick reference will help you keep track of proper internal temperatures for all of your favorite meat dishes. Keep a meat thermometer handy, so you can be sure your holiday dishes are both safe and delicious.

Safe Internal Temperature (F )

Turkey (Whole, Stuffed or Unstuffed)
Thigh 180
Breast 170
Stuffing 165

Beef Roast/Prime Rib
Medium Rare 145
Medium 160
Well Done 170

Pork Roast
Medium 160
Well Done 170

Ham
Fresh or Raw 160
Fully Cooked 140
Fully Cooked as Leftovers 165

Chicken / Duck / Goose / Quail / Pheasant
Breast 170
Whole/Drumstick/Thigh/Wing 180
Egg Dishes 160
Leftovers 165

The temperature of a whole turkey must reach 180F deep in the thigh and 170 in the breast and the stuffing must reach 165F. For safety and uniform doneness of turkey, cook stuffing separately.

Infrared and Probe Combination Thermometer 2.5:1, -67 to 626F (IRT303) *HACCP Food Safe Cooking Thermometer: 120 to 210F (MT200) Stainless Steel

*Hazard Analysis and Critical Control Point (HACCP) is a detailed procedure of food safety implemented by evaluation and control of chemical, microbiological, physical hazards during the whole processes of a food preparation and production from raw material handling to manufacturing and dispatch and distribution.

This systematic strategy is mainly on the basis of prevention and detection of potential food safety hazards rather than finished product audit.
The Critical Control Points (CCPs) are basically carried out to decrease / eliminate the risk of the identified hazards.

HACCP system is compulsory for the production of Juice and seafood regulated by the Food and Drug Administration (FDA) and also Meat production regulated by United States Department of Agriculture (USDA). For other ranges of food production it is currently optional to perform HACCP program.

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TestiFire TF2000 Electronic Smoke, CO & Heat Detector Test Head
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