All foods should be cooked thoroughly to kill microorganisms Beef, pork, lamb, and veal steaks, chops and roasts, seafood: 145°F with a 3 minute rest time after cooking Ground beef, pork, lamb and veal; egg dishes: 160°F All poultry products, all reheated foods: 165°F Sources: The Partnership for Food Safety Education 2013. Available from: Food Safety on the Move. Check your steps. FoodSafety.gov 2013. Available from Adapted by: Priscilla Bloom, Aramark Dietetic intern Prepared by: Londa Nwadike, PhD, Kansas State University/ University of Missouri Extension Consumer Food Safety Specialist 22201 W. Innovation Dr 105 East 5th St, Suite 200 Olathe, KS 66061 Kansas City, MO 64106 tel: 913-307-7391 tel: 816-482-5850 email: email: missourifamilies.org/foodsafety/
All foods should be cooked thoroughly to kill microorganisms Beef, pork, lamb, and veal steaks, chops and roasts, seafood: 145°F with a 3 minute rest time after cooking Ground beef, pork, lamb and veal; egg dishes: 160°F All poultry products, all reheated foods: 165°F Sources: Food Safety on the Move. The Partnership for Food Safety Education 2013. Available from: Check your steps. FoodSafety.gov 2013. Available from Adapted by: Priscilla Bloom, Aramark Dietetic intern Prepared by: Londa Nwadike, PhD, Kansas State University/ University of Missouri Extension Consumer Food Safety Specialist 22201 W. Innovation Dr Olathe, KS 66061 tel: 913-307-7391 email: 105 East 5th St, Suite 200 Kansas City, MO 64106 tel: 816-482-5850 email: missourifamilies.org/foodsafety/
1%20page%20consumer%20safety_FM_Handout.docx