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Celiac Nutrition Guide, 3rd Edition (Single Copy)

Celiac Nutrition Guide, 3rd Edition (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Tip of the Day

Holiday Helper

Turkey, ham, even the Christmas goose – meat makes the menu at most holiday feasts. But how can you tell if your main meat dish is undercooked, overcooked or ready to serve? There’s just one way: with a food thermometer.

Below is a quick, at-a-glance reference for the safe minimum internal cooking temperatures for all of your favorite meat dishes, from family classics to exotic new ones.

Type of FoodSafe Internal Cooking Temperature (in °F)
Turkey: Whole, Stuffed or Unstuffed    165°
Beef Roast/Prime Rib/Pork Roast 145° and allow to rest for at least 3 minutes
Ham: Fresh or Raw160°
Ham: Fully Cooked140°
Sausage Uncooked160°
Sausage Precooked165°
Fish145° or until opaque and flakes easily with fork
Shrimp/Lobster/CrabShould turn red and flesh should become pearly opaque
Egg Dishes160°

For more information on reducing your family’s risk of food poisoning this holiday season and to download a copy of the Holiday Helper temperature chart, visit www.homefoodsafety.org or download the free “Is My Food Safe?” app.  

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