If we don’t handle food the right way, it can make us sick!
The Centers for Disease Control and Prevention (CDC) estimates that each year 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die.
That’s why it’s important to frequently wash our hands and cooking utensils, to not cross-contaminate, keep food at the right temperature, and make sure everything is cooked all the way through. When we follow food safety rules, we not only help protect ourselves from getting sick but also help protect others from getting sick too.
Following these four simple steps at home can help protect you and your loved ones from food poisoning.
Safe Minimum Internal Temperature Chart
| Product | Minimum Internal Temperature and Rest Time |
| Beef, Pork, Veal and Lamb Steaks, Chops and Roasts | 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes |
| Ground Meats | 160 degrees F (71.1 degrees C) |
| Ham, fresh or smoked (uncooked) | 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes |
| Fully Cooked Ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140 degrees F (60 degrees C) and all others to 165 degrees F (73.9 degrees C). |
| All Poultry (breasts, whole bird, legs, things, wings, ground, giblets, and stuffing | 165 degrees F (73.9 degrees C) |
| Eggs | 160 degrees F (71.1 degrees C) |
| Fish & Shellfish | 145 degrees F (62.8 degrees C) |
| Leftovers | 165 degrees F (73.9 degrees C) |
| Casseroles | 165 degrees F (73.9 degrees C) |