Safe internal temperatures
Colour is not a reliable guide to doneness. A digital probe thermometer is the only way to be sure.
| Food | Minimum internal temperature | Notes |
|---|---|---|
| Poultry: whole birds, pieces and minced (ground) chicken or turkey | 74°C (165°F) | Check the thickest part of the thigh and breast, away from bone. |
| Minced (ground) beef, pork, lamb and veal, including burgers and sausages | 71°C (160°F) | Mincing spreads surface bacteria through the meat. |
| Whole cuts of beef, pork, lamb and veal: steaks, chops, roasts | 63°C (145°F), then rest 3 minutes | Bacteria sit mainly on the surface of whole cuts. |
| Fish and shellfish | 63°C (145°F) | Or until the flesh is opaque and flakes easily. |
| Egg dishes such as frittata and quiche | 71°C (160°F) | In the centre. |
| Leftovers and casseroles, reheated | 74°C (165°F) | Steaming hot all the way through. |
The UK FSA frames the same principle differently: cook poultry, pork, minced meat and sausages until steaming hot throughout with no pink meat and clear juices, or use a time-and-temperature combination such as 70°C held for 2 minutes.
Using a thermometer
- Push the probe into the thickest part of the food, not touching bone, fat or the pan.
- For thin items like chicken thighs or burgers, insert it sideways from the edge.
- Wash the probe in hot soapy water between readings of raw and cooked food.
- Test accuracy now and then in a glass of ice and water: it should read 0°C (32°F).
Fridge and freezer settings
- Fridge: 4°C (40°F) or below (USDA). The FSA advises 5°C or below. A cheap fridge thermometer tells you where yours sits.
- Freezer: −18°C (0°F) or below. Freezing pauses bacterial growth but does not kill bacteria, so food is only as safe as it was when it went in.
- Raw meat on the bottom shelf, in a container, so juices cannot drip onto ready-to-eat food.
How long food keeps in the fridge
| Food | Fridge time (USDA) |
|---|---|
| Raw poultry, minced meat and sausages | 1 to 2 days |
| Raw steaks, chops and roasts | 3 to 5 days |
| Raw fish and shellfish | 1 to 2 days |
| Cooked leftovers, soups and stews | 3 to 4 days |
| Hard-boiled eggs, in the shell | 1 week |
| Raw eggs, in the shell | 3 to 5 weeks |
Use-by dates on packs take priority over this table. Once a pack is opened, follow the "once opened" instructions on the label.
Cooling and keeping leftovers
- The two-hour rule: do not leave cooked food or perishables at room temperature for more than 2 hours, or 1 hour if it is above 32°C (90°F).
- Cool quickly: split big pots into shallow containers. A full stockpot can stay warm in the middle for hours, even in the fridge.
- Time limits: the USDA gives 3 to 4 days for cooked leftovers. The FSA advises eating leftovers within 2 days.
- Rice is a special case. Cooked rice can carry spores of Bacillus cereus that survive cooking. The FSA advises cooling it within an hour if possible, keeping it in the fridge for no more than a day, and reheating it only once.
- Reheat once, until steaming hot throughout, and do not refreeze food that has been thawed and reheated.
Thawing safely
- In the fridge. Slowest but safest. Allow about a day for every 2 kg (4 to 5 lb) of a large item; smaller packs often thaw overnight.
- In cold water. Keep the food in a sealed bag, submerge it in cold water and change the water every 30 minutes. Cook straight away.
- In the microwave. Use the defrost setting and cook immediately afterwards, because some areas may start to cook.
Do not thaw meat on the worktop. The outside can sit in the danger zone, between 4°C and 60°C (40°F and 140°F), while the middle is still frozen.
Avoiding cross-contamination
- Use a separate board for raw meat, or wash the board in hot soapy water before using it for anything else.
- Do not wash raw chicken. Splashing spreads bacteria around the sink and worktop; cooking kills them.
- Wash your hands with soap for 20 seconds after handling raw meat, eggs or unwashed vegetables.
- Never put cooked food back on a plate that held it raw.
Anyone pregnant, very young, older, or with a weakened immune system is more vulnerable to food poisoning. Your national food safety agency publishes specific advice for those groups.