date:May 25, 2012
ture to kill any harmful bacteria. Whole cuts of pork, lamb, veal, and beef should be cooked to 145 F as measured by a food thermometer placed in the thickest part of the meat, followed by a three-minute rest time before carving or consuming. Hamburgers and other ground beef should reach 160 F. All poultry should reach a minimum temperature of 165 F. Fish should be cooked to 145 F. Fully cooked meats like hot dogs should be grilled to 165 F or until steaming hot.
As you take the cooked meats of