Properly cooking and reheating hazardous foods can help kill dangerous germs that can contaminate our food. Thoroughly cooking and reheating foods containing meat is an important step in preventing food borne illness caused by these germs. Remember the following tips when preparing meals containing meat.
- Cook any foods containing meat, fish, or poultry (other than whole birds) to 74°C (165°F).
- Cook whole birds until the temperature of the thickest part of the breast or thigh is 82°C (180°F)
- Use a meat thermometer to take the temperature in the thickest part of the meat and make sure the thermometer is not touching any bones, or containers.
- Never eat raw or undercooked poultry, pork, or ground meat products.
- Always wash the food thermometer and other utensils and dishware that were used on raw or partially cooked meat before using them to check again.
- Reheat any leftovers thoroughly to 74°C (165°F).
For more food safety tips on preparing meat and other hazardous foods visit: Health Canada