| Poultry and Meat
|
- Raw or undercooked poultry or meat
- Poultry includes chicken and turkey
- Meat includes beef, pork, lamb, and veal
- Unheated deli meat, cold cuts, hot dogs, and fermented or dry sausages
- Refrigerated pâté or meat spreads
|
- Poultry and meat cooked to a safe internal temperature. Use a food thermometer to check.
- All poultry, including ground chicken and turkey, cooked to 165°F
- Whole cuts of beef, veal, lamb, and pork cooked to 145°F (then allow the meat to rest for 3 minutes before carving or eating)
- Ground meats, such as beef and pork, cooked to 160°F
- Deli meat, cold cuts, hot dogs, and fermented or dry sausages heated to 165°F or until steaming hot
- Pâté or meat spreads in sealed, airtight containers that don’t need to be kept refrigerated before opening
|
