Always make sure to use a food thermometer when cooking meat, poultry, fish and eggs, to
check if meats are perfectly cooked.
Verify that food reaches an adequate minimum internal temperature, thereby preventing
foodborne illness, safe internal temperatures:
- Poultry, stuffed meats 165 F
- Ground meat, injected meat, ground seafood, shell eggs that
will be hot held for service 155 F - Seafood, meat steaks and shell eggs. That will be served immediately 145 F
The food thermometer is the only reliable method to establish 100% doneness. To be able
to eat with confidence, these foods must be cooked to the minimum internal temperature
sufficient to destroy any microorganisms that affect human health.
When a food is determined as “well cooked” through temperature measurement, a
difference is made with the subjective sensorial observation of texture, fairness and
appearance that do not satisfy the golden rule of cooked to the optimum point as is the case
of the required cooking temperatures so that the food is not harmful to health.