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Most pathogens are destroyed between 140 and 160 °F. However, for best quality, meat and poultry require various temperatures for "doneness." A chart, listing safe internal temperatures for many foods, is part of the brochure Use A Food Thermometer, featuring Thermy(TM). For more information, visit the Thermy(TM) Web pages.
The temperatures on the chart are recommended for consumer cooking. They are not intended for processing, institutional, or food service preparation. Food service professionals should consult their state or local food code.