Doing it right. Check that final cook temperature!

A really good process to set-up as a required protocol is checking the final cook temperatures for all raw proteins.

Poultry 165F for 15 seconds or more

Stuffed meats 165F for 15 seconds or more

Ground meats 155F for 15 seconds or more

Muscle meat (beef, pork, lamb...), shellfish, fin fish, eggs for 145F or 15 seconds or more

Roasts 145F

Printable Chart

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