Answer: A number of food kinds are required to be cooked to specific temperatures for immediate service. Here are a few examples:
- Poultry (chicken, turkey, and duck): To eradicate any dangerous bacteria like Salmonella or Campylobacter, poultry should be cooked to an internal temperature of 165°F (74°C).
- Ground meat (beef, pork, lamb): To guarantee that any bacteria present are eliminated, ground meat products such as burgers, meatballs, and sausages should be cooked to an internal temperature of 160°F (71°C).
- Pork: Pork should be rested for three minutes after cooking to an internal temperature of 145°F (63°C). This holds true for pork tenderloins, roasts, and chops.
- Fish and seafood should be cooked to an internal temperature of 145°F (63°C) or until the flesh is opaque and easily flakes with a fork.
- Eggs: To kill any potential bacteria like Salmonella, eggs, including meals like omelets and scrambled eggs, should be cooked until they reach an internal temperature of 160°F (71°C).
- Reheated food and leftovers: To ensure that any bacteria that may have formed are killed, it is crucial to reheat leftovers to an internal temperature of 165°F (74°C) throughout.
These temperature recommendations are based on advice from agencies that oversee food safety, including the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA). It's important to remember that specific laws and regulations may differ between nations, so it's always a good idea to check with your local food safety authorities for the exact standards that apply to you.