Food Safety
Cooking & Storage
Safe cooking & storage temperatures as measured with a food thermometer.
Eggs
| Product | Safe Cooking Temperature Temp | Refrigerator (40°F) | Freezer (0°F) |
|---|---|---|---|
| Fresh, in shell | Cook until yolk and white are firm | 3 to 5 weeks | Do not freeze |
| Raw yolks and whites | Cook until yolk and white are firm | 2 to 4 days | 1 year |
| Egg Dishes | 160°F |
Hamburger, Ground & Stew Meat
| Product | Safe Cooking Temperature Temp | Refrigerator (40°F) | Freezer (0°F) |
|---|---|---|---|
| Hamburger and stew meat | 160°F | 1 to 2 days | 3 to 4 months |
| Ground turkey, veal, pork, lamb and mixtures | 165°F | 1 to 2 days | 3 to 4 months |
Fresh Beef, Veal, Lamb & Pork
| Product | Safe Cooking Temperature Temp | Refrigerator (40°F) | Freezer (0°F) |
|---|---|---|---|
| Steaks | 145°F | 3 to 5 days | 6 to 12 months |
| Chops | 145°F | 3 to 5 days | 4 to 6 months |
| Roasts | 145°F | 3 to 5 days | 4 to 12 months |
| Variety meats - tongue, liver, heart, kidneys, chitterlings | 145°F | 1 to 2 days | 3 to 4 months |
| Pre-stuffed, uncooked pork chops or lamb chops | 145°F | 1 day | Does not freeze well |
Fresh Poultry
| Product | Safe Cooking Temperature Temp | Refrigerator (40°F) | Freezer (0°F) |
|---|---|---|---|
| Chicken or whole turkey | 165°F | 1 to 2 days | 1 year |
| Chicken or turkey pieces | 165°F | 1 to 2 days | 9 months |
| Giblets | 165°F | 1 to 2 days | 3 to 4 months |
Seafood
| Product | Safe Cooking Temperature Temp | Refrigerator (40°F) | Freezer (0°F) |
|---|---|---|---|
| Fin Fish | 145°F or cook until flesh is opaque and separates easily with a fork | 1 to 2 days | 30 days |
| Shrimp, Lobster & Crabs | Cook until flesh is pearly and opaque | 1 to 2 days | 30 days |
| Clams, Oysters & Mussels | Cook until shells open during cooking | 1 to 2 days | 30 days |
| Scallops | Cook until flesh is milky white or opaque and firm | 1 to 2 days | 30 days |
