The required temperatures for cooking poultry and the following stuffed products is 165°F (74°C) or above for 15 seconds for wild game, poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites or stuffing containing fish, meat or poultry
Use a thermometer. Measuring temperature by sight is not always accurate. Ensuring the proper temperature by utilizing a thermometer not only assures you that the food is safe, it also provides you with a more flavorful meal. There are many different types of food thermometers; therefore it is important to follow directions for their use to ensure accurate readings.
The United States Department of Agriculture (USDA) provides useful information regarding the use of food thermometers
"Is It Done Yet?"
How To Use a Food Thermometer
- Use an instant-read food thermometer to check the internal temperature toward the end of the cooking time, but before the food is expected to be "done."
- The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.
- Compare your thermometer reading to the USDA Recommended Safe Minimum Internal Temperatures to determine if your food has reached a safe temperature.
- Make sure to clean your food thermometer with hot, soapy water before and after each use!
For more information:
USDA Meat and Poultry Hotline
Cross contamination is always a risk when handling raw poultry. USDA regulates poultry for the United States and provides the following guidelines which include CLEAN, SEPARATE, COOK and CHILL
CLEAN: Wash hands and surfaces often
Wash your hands with warm, soapy water for 20 seconds before and after handling food. Wash your cutting boards, dishes, etc., with hot, soapy water after preparing each food item. Rinse all fresh fruits and vegetables under running tap water. There is no need to wash or rinse meat or poultry. LEARN MORE >>
SEPARATE: Don't cross-contaminate
Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. Never place cooked food on a plate which previously held raw meat, poultry, or seafood. LEARN MORE >>
COOK: Cook food to safe internal temperatures
Use a food thermometer to be sure! LEARN MORE >>
CHILL: Refrigerate food promptly
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner. LEARN MORE >>