Food Handling Facts and Information
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Monday, 28 March 2016
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Published in
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One of the biggest questions we get from consumers is how to cook, hold, store or reuse an item. Here are some great Food Handling Facts and Information. Keep it safe with your food this year and always error on the side of caution when it comes to serving safe food
Meat and Poultry Roasting Chart
If you prefer, you may choose to cook these meats and poultry to higher temperatures.
| Red Meat, Type | Oven °F | Timing | Minimum Internal Temperature & Rest Time |
| BEEF, FRESH | |||
| Beef, rib roast, bone-in; 4 to 8 pounds | 325 | 23 to 30 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Beef, rib roast, boneless; 4 pounds | 325 | 39 to 43 min/lb | |
| Beef, eye round roast; 2 to 3 pounds | 325 | 20 to 22 min/lb | |
| Beef, tenderloin roast, whole; 4 to 6 lbs | 425 | 45 to 60 minutes total | |
| Beef, tenderloin roast, half; 2 to 3 lbs | 425 | 35 to 45 minutes total | |
| POULTRY: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 °F in the center of the stuffing. | |||
| Turkey, whole; | 325 | 30 min/lb | 165 °F and check the internal temperature in the innermost part of the thigh, innermost part of the wing and the thickest part of the breast. |
| Chicken, whole; 4 to 8 pounds | 375 | 20 to 30 min/lb | |
| CAPON, whole; 4 to 8 pounds | 375 | 20 to 30 min/lb | |
| CORNISH HENS, whole; 18 to 24 oz. | 350 | 50 to 60 minutes total | |
| DUCK, domestic, whole | 375 | 20 min/lb | |
| DUCK, wild, whole | 350 | 18 to 20 min/lb | |
| GOOSE, domestic or wild, whole | 325 | 20 to 25 min/lb | |
| PHEASANT, young, whole, 2 pounds | 350 | 30 min/lb | |
| QUAIL, whole | 425 | 20 minutes total | |
| LAMB | |||
| Lamb, leg, bone-in; 5 to 9 pounds
Lamb, leg, boneless; 4 to 7 pounds |
325 | 20-26 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Lamb, crown roast; 3 to 4 pounds | 375 | 20-30 min/lb | |
| PORK, FRESH | |||
| Pork, loin roast, bone-in; 3 to 5 pounds | 325 | 20-25 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Pork, loin roast boneless; 2 to 4 pounds | 325 | 23-33 min/lb | |
| Pork, crown roast; 6 to 10 lbs | 325 | 20-25 min/lb | |
| Pork, tenderloin; ½ to 1½ lbs | 425 | 20-30 minutes total | |
| PORK, CURED | |||
| Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds | 325 | 18-20 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds | 325 | 22-25 min/lb | |
| Ham, fully cooked, bone-in; Whole, 14 to 16 pound | 325 | 15-18 min/lb | 140 °F |
| Ham, fully cooked, bone-in; Half, 7 to 8 pounds | 325 | 18-25 min/lb | 140 °F |
| Ham, fully cooked, boneless; 3 to 4 lbs | 325 | 27-33 min/lb | 140 °F |
| Ham, country, dried | (see label directions) | ||
| VEAL | |||
| Veal, boneless roast, rump or shoulder; 2 to 3 pounds | 325 | 25-30 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Veal, bone-in roast, loin; 3 to 4 pounds | 325 | 30-34 min/lb
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— USED FROM http://www.foodsafety.gov/keep/charts/meatchart.html
Safe Minimum Cooking Temperatures
Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.
Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
Why the Rest Time is Important
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
| Category | Food | Temperature (°F) | Rest Time |
| Ground Meat & Meat Mixtures | Beef, Pork, Veal, Lamb | 160 | None |
| Turkey, Chicken | 165 | None | |
| Fresh Beef, Veal, Lamb | Steaks, roasts, chops | 145 | 3 minutes |
| Poultry | Chicken & Turkey, whole | 165 | None |
| Poultry breasts, roasts | 165 | None | |
| Poultry thighs, legs, wings | 165 | None | |
| Duck & Goose | 165 | None | |
| Stuffing (cooked alone or in bird) | 165 | None | |
| Pork and Ham | Fresh pork | 145 | 3 minutes |
| Fresh ham (raw) | 145 | 3 minutes | |
| Precooked ham (to reheat) | 140 | None | |
| Eggs & Egg Dishes | Eggs | Cook until yolk and white are firm | None |
| Egg dishes | 160 | None | |
| Leftovers & Casseroles | Leftovers | 165 | None |
| Casseroles | 165 | None | |
| Seafood | Fin Fish | 145 or cook until flesh is opaque and separates easily with a fork. | None |
| Shrimp, lobster, and crabs | Cook until flesh is pearly and opaque. | None | |
| Clams, oysters, and mussels | Cook until shells open during cooking. | None | |
| Scallops | Cook until flesh is milky white or opaque and firm. | None |
— USED FROM http://www.foodsafety.gov/keep/charts/mintemp.html
Storage Times for the Refrigerator and Freezer
These short but safe time limits for home-refrigerated foods will keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only. Frozen foods remain safe indefinitely.
For storage times for eggs and foods made with eggs, see Egg Storage Chart.
| Category | Food | Refrigerator (40 °F or below) | Freezer (0 °F or below) |
| Salads | Egg, chicken, ham, tuna & macaroni salads | 3 to 5 days | Does not freeze well |
| Hot dogs | opened package | 1 week | 1 to 2 months |
| unopened package | 2 weeks | 1 to 2 months | |
| Luncheon meat | opened package or deli sliced | 3 to 5 days | 1 to 2 months |
| unopened package | 2 weeks | 1 to 2 months | |
| Bacon & Sausage | Bacon | 7 days | 1 month |
| Sausage, raw — from chicken, turkey, pork, beef | 1 to 2 days | 1 to 2 months | |
| Hamburger & Other Ground Meats | Hamburger, ground beef, turkey, veal, pork, lamb, & mixtures of them | 1 to 2 days | 3 to 4 months |
| Fresh Beef, Veal, Lamb & Pork | Steaks | 3 to 5 days | 6 to 12 months |
| Chops | 3 to 5 days | 4 to 6 months | |
| Roasts | 3 to 5 days | 4 to 12 months | |
| Fresh Poultry | Chicken or turkey, whole | 1 to 2 days | 1 year |
| Chicken or turkey, pieces | 1 to 2 days | 9 months | |
| Soups & Stews | Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Leftovers | Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
| Chicken nuggets or patties | 3 to 4 days | 1 to 3 months | |
| Pizza | 3 to 4 days | 1 to 2 months |
— USED FROM http://www.foodsafety.gov/keep/charts/storagetimes.html
