What temperature should the centre of cooked food have reached?

The safe internal temperature for cooked food varies depending on the type of food:

Poultry (Chicken, Turkey, Duck): 165°F (74°C)

Ground Meats (Beef, Pork, Lamb): 160°F (71°C)

Whole Cuts of Beef, Pork, Lamb: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, 170°F (77°C) for well-done

Fish and Shellfish: 145°F (63°C)

Eggs: 160°F (71°C)

Reheating: 165°F (74°C) for all foods

Important Notes:

* These temperatures are for the center of the food, measured with a food thermometer.

* Always use a food thermometer to ensure the food is cooked to the correct temperature.

* Let food rest for a few minutes after cooking to allow the internal temperature to even out.

Remember: Cooking food to the correct internal temperature is crucial to kill harmful bacteria and prevent foodborne illness.