date:Apr 22, 2016
be cooked. Use separate cutting boards for raw meat, poultry, and egg products and cooked foods.
Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.
The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
- Fish: 145F
- Beef, pork, lamb chops/steaks/roasts: 145F with a three