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FSIS Fact Sheets & Online Educational Materials: Errata
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ATTENTION EDUCATORS AND CONSUMERS:
This page reflects the most recent revisions to the cooking guidelines for meat.
Please make appropriate changes in all food safety materials.
Cook all raw beef, pork, lamb, and veal (steaks, roasts, and chops) to a minimum
internal temperature of 145 °F as measured with a food thermometer before removing
from the heat source, followed by a rest time of at least 3 minutes before
carving or consuming. This new time and temperature combination is sufficient
for food safety and quality. For reasons of personal preference, consumers may
choose to cook meat to a higher temperature.
Unchanged cooking guidelines:
- Cook all raw ground beef, pork, lamb, and veal to 160 °F.
- Cook all poultry products to 165 °F.
For further information, visit AskKaren.gov to ask a
food safety question, or call the USDA Meat and Poultry Hotline at 1-888-MPHotline
(1-888-674-6854).
Print-friendly (PDF) version of this errata sheet
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Last Modified:
June 10, 2011 |
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