Tip of the Day
The holiday season is the perfect time to review the basics of properly using a food thermometer.
Contrary to popular belief, a food thermometer is not just for meat and poultry. A safe minimum internal temperature must be reached to avoid food poisoning in all cooked foods, from your stuffing to sweet potato casserole and every delicious dish in between. This can only be done using a food thermometer, and more importantly, using it properly.
Here's a quick guide to determine the temperature of a variety of dishes:
- Beef, Pork or Lamb Roasts: Insert the food thermometer in center of the thickest part, away from bone, fat and gristle.
- Whole Poultry: Insert the food thermometer in thickest part of the thigh, avoiding bone.
- Whole Turkey: Insert the food thermometer in the innermost part of the thigh and wing and the thickest area, avoiding bone.
- Poultry Parts: Insert the food thermometer in the thickest area, avoiding bone.
- Ground Meat and Poultry: Insert the food thermometer in the thickest area of the meatloaf or patty; with thin patties, insert sideways reaching the very center with the stem.
- Egg Dishes and Casseroles: Insert the food thermometer in the center or thickest area of the dish.
Refresh your food thermometer know-how by watching our video or downloading our Using a Food Thermometer guide at www.HomeFoodSafety.org.
Receive the Tip of the Day RSS Feed!
Reviewed October 2013