FOOD SAFETY
at home
Food Safety 101
Cooking Meat - Temperature Guidelines
• A meat thermometer is the only definitive way to know that your meat is cooked properly. Many inexpensive, userfriendly models are available to suit your individual cooking needs.
• Proper use of the meat thermometer is crucial to maximize food safety. The thermometer must be inserted into the
thickest part of the meat, without touching any bone or fat to get an accurate reading.
• A cold spot in food can become a hotbed for bacteria. When using a microwave oven, cover food, stir and rotate for
even, thorough cooking.
• Use a meat thermometer to test the internal temperature of meat and poultry.
The following charts provide a handy reference for cooking meat to safe temperatures - General, Chicken and Pork
Temperature Rules for Safe Meat Doneness (Canadian Industry Standards)
Ground pork
160ºF (70ºC)
Ground chicken / turkey
175ºF (80ºC)
Pork chops / roasts / fresh cured ham
160ºF (71ºC)
“Ham (fully cooked, ready-to-eat)”
“Cold, or 140ºF (60ºC)”
Whole turkey (stuffed) or chicken (stuffed or not)
180ºF (82ºC)
Chicken or turkey pieces
170ºF (77ºC)
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FOOD SAFETY
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Food Safety 101
Cooking Chicken
Chicken is a tasty and popular meal choice. Use this chart as a guide to cooking perfect chicken entrées:
Temperature and Cooking Times for Chicken
Ground Pork
Internal Temperature (ºC)
Internal Temperature (ºF)
Approximate
Approximate Grilling
Roasting Time (350ºF) Time
Leg quarters, bone in,
113-225g.
77ºC
170ºF
40-50 minutes
10-15 minutes per side
Thigh, bone in, 140198g.
77ºC
170ºF
30-40 minutes
10-15 minutes per side
Thigh, boneless, 85g.
77ºC
170ºF
20-30 minutes
6-8 minutes per side
Breast, bone in, 170225g.
77ºC
170ºF
30-40 minutves
10-15 minutes per side
Breast, boneless, 113g.
77ºC
170ºF
20-30 minutes
6-8 minutes per side
Whole chicken, 1.42.3Kg. broiler
82ºC
180ºF
1 ¼ - 1 ½ hours
Whole chicken, 2.73.6Kg. roaster
82ºC
180ºF
1 ½ - 2 ¼ hours
Ground chicken, 170g
patty
80ºC
175ºF
20-30 minutes
1 ½ - 2 ½ hours on
revolving spit
10-15 minutes per side
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Food Safety 101
Cooking Pork
Pork is a versatile option for mealtime. Be sure to match the right cut of meat with your favourite method of preparation.
This chart is a good guide to help you do just that:
Temperature and Cooking Times for Pork
MOIST HEAT - Covered with
added liquid - Low heat or in
the oven at 325ºF (160ºC) for
approximately 30-35 - minutes
per pound (per 0.5 kg)
DRY HEAT - Uncovered with NO added liquid
Braising/ Pot
Roasting
Stewing
Roasting
Large Cuts
Smaller portions
Large Cuts
or pieces
Smaller portions Steaks, Chops,
or pieces
Ribs, Roasts
Smaller portions Smaller portions
or pieces
or pieces
Cubes Strips
Side, back or
country-style
ribs Shoulder
chops/
steaks
Strips Cubes
Ground pork
Steaks Side or
back ribs Chops/
Steaks Ground
burgers
Roasts
Loin or shoulder
steaks/ chops
Sirloin tip roast
Side, back or
country-style
ribs
Leg or loin
roasts Crown
roast Rack of
pork Tenderloin
Sirloin tip roast
Stir Frying
BBQing
Side, back or
country style
ribs Loin roasts
Ground burgers
Sirloin tip roast
Sausages Rack
of pork Chops/
steaks
Broiling/
Grilling
Sautéing
Chops Steaks
Tenderloin
Sausage Leg
cutlets Cubes
Ground burgers
Cubes
Strips
Leg Cutlets
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