.jpg?width=1170&height=582&name=Depositphotos_281316818_XL%20(1).jpg)
Week 3 of National Food Safety Education Month is here, and the theme for this week is "Cook".
This blog will share tips for cooking food to the internal temperature that destroys bacteria, viruses and parasites that cause foodborne illness. It's not enough for food to look done or to have cooked for a set time - every food type has its own safe minimum internal temperature, and hitting it consistently is what separates a safe kitchen from a risky one.
Safe Minimum Internal Temperatures by Food Type
- Poultry (whole, ground or parts): 165°F
- Ground meat (beef, pork, veal, lamb): 160°F
- Beef, pork, veal and lamb (steaks, roasts, chops): 145°F, with a 3-minute rest time
- Fish and shellfish: 145°F
- Casseroles and leftovers being reheated: 165°F
Tip: Post a temperature chart somewhere visible near the cook line to remove guesswork during a busy service.
How Do You Check Food Temperature Correctly?
A calibrated food thermometer is the only reliable way to confirm food has reached a safe internal temperature. Insert the thermometer into the thickest part of the food, avoiding bone, fat or gristle, and wait for the reading to stabilize before recording it. Clean and sanitize the probe between each use.
Check calibration regularly with an ice water test - a properly calibrated thermometer should read 32°F when inserted into a mixture of 50% cold water and 50% ice, and any drift from that reading means it needs adjusting or replacing.
What Is the Temperature Danger Zone?
The "Temperature Danger Zone" is the temperature range between 40°F and 140°F, where bacteria multiply fastest. Food shouldn't sit in this range for more than 2 hours, or 1 hour above 90°F if it's cooling, holding or waiting to be served.
Warning: Cooking food to a safe temperature doesn't undo damage from sitting in the danger zone beforehand.
Common Cooking Temperature Mistakes
- Judging doneness by color instead of using a thermometer
- Inserting the thermometer near bone or fat, which skews the reading
- Skipping the rest time required for whole cuts of beef, pork, veal or lamb
- Not recalibrating thermometers regularly, especially after they’ve been dropped
How You Can Participate in NFSEM
Run a quick thermometer-calibration check with your team, post the safe-temperature chart where it's visible, and share your kitchen's routine on social media tagged #NFSEM2026. It's an easy way to turn this week's theme into a habit that outlasts September.
Userve is celebrating NFSEM with 15% off Food Handler and Food Protection Manager Certification. Use code NFSEM2026 at checkout until September 30. Enroll online today!
What's Next in the NFSEM Series
Week 4 “Chill” - the final weekly theme of NFSEM focuses on refrigerating food promptly to slow bacterial growth
Frequently Asked Questions
What is the safe internal temperature for chicken?
165°F, checked in the thickest part of the meat, typically the innermost part of the thigh, avoiding the bone.
What temperature should ground beef be cooked to?
160°F. Ground meat needs a higher minimum temperature than whole cuts because grinding can spread bacteria from the surface throughout the meat.
What is National Food Safety Education Month?
NFSEM is a US campaign held every September, running since 1994, to raise awareness of safe food handling. Userve marks it with four weekly themes: Clean, Separate, Cook and Chill.
