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Bookmark or Share- Cook to a Safe Minimum Internal Temperature | FoodSafety.govFollow the guidelines below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning. Some meats also need rest time after cooking.
- Food Poisoning - FoodSafety.govLearn from FoodSafety.gov about the causes, symptoms, and long-term effects of food poisoning, and find out what you need to know about foodborne illnesses. Access resources on safety for older adults and people with diabetes, people with HIV/AIDS, and people at higher risk in general for food poisoning.
- Your Gateway to Food Safety InformationGet the latest news, tips, and alerts from foodsafety.gov and find out what you need to know about safely handling and storing food to prevent food poisoning.
- Keep Food Safe | FoodSafety.govFind tips from FoodSafety.gov on safe food handling, cooking, and storage practices that help prevent food poisoning and foodborne illness. Keep food safe by type of food, by type of event, in all seasons, and in a disaster or emergency.
- 4 Steps to Food Safety | FoodSafety.govFood Safety Quick Tips: Clean (FDA) Cleanliness Helps Prevent Foodborne Illness (USDA) Separate: Don’t Cross Contaminate Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:
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