Cook

Improper heating of food could mean that harmful bacteria survive and make you sick. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria.

• Use a probe food thermometer to measure the internal temperature of cooked food. Make sure that meat, poultry, egg dishes, casseroles and other food and leftovers are cooked to the internal temperatures shown in the Safe Cooking Temperatures chart.
  
  
• Monitoring the internal temperature of food is the only way to tell if the food has reached the proper internal cooking temperature. You can't tell if food is cooked safely by how it looks
  
  
• Wash your probe food thermometer with soap and hot water after each use
  
  
• If cooked food is not eaten immediately, it should be quickly chilled or held hot at 60°C (140°F) or higher until consumed
  
  
• Re-heat leftovers to 74°C (165°F) or higher. Bring gravies, sauces and soups to a rolling boil and stir during the re-heating process