hestan KSO Serie Manuel D'utilisation Et D'entretien page 34

FOOD SAFETY GUIDELINES
FOOD ITEM
EN
GROUND MEATS
(BEEF, VEAL, LAMB, PORK)
BEEF, VEAL, LAMB ROAST,
STEAKS, CHOPS
PORK ROAST, STEAKS,
HAM
GROUND CHICKEN/TURKEY
WHOLE CHICKEN/TURKEY
POULTRY BREAST, ROASTS
POULTRY THIGHS & WINGS
STUFFING (cooked alone)
EGG DISHES
FISH & SHELLFISH
LEFTOVERS
CASSEROLES
* Safe minimum internal temperatures per US Dept.
of Agriculture Food Safety & Inspection Services guidelines.
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SAFE MINIMUM INTERNAL TEMPERATURES *
CHOPS
160°F [72°C]
Medium Rare - 145°F [63°C]
Medium - 160°F [72°C]
Well Done - 170°F [77°C]
Medium - 160°F [72°C]
Well Done - 170°F [77°C]
Un-cooked - 145°F [63°C]
Reheat cooked hams packaged in
USDA-inspected plants to 140 °F [60°C]
and all others to 165 °F [74°C]
165°F [74°C]
180°F [82°C]
165°F [74°C]
165°F [74°C]
165°F [74°C]
160°F [72°C]
145°F [63°C]
165°F [74°C]
165°F [74°C]