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Food Temperature Sensors
A big role that the temperature of food plays is to ensure that certain food products are well cooked to kill harmful organisms like bacteria. many foods, irregardless of whether they are cooked or raw, become breeding grounds for other harmful organisms if they are left un-refrigerated for too long or even if left in refrigerated environment for too long.
It is quite straightforward and direct to monitor the internal temperature of meats and other foods in the cooking area to ensure that the proper minimum temperature has been attained before they are considered safe for human consumption. Below is a list of some cooking temperature rules for food per the US Dept of Agriculture's (USDA) "ThermyTM" Food Safety Campaign.
| "ThermyTM" Food Safety Temperature Rules | ||
| Food Stuff | Detail | Minimum Internal Temperature in Degrees F, as measured by a reliable food thermometer |
| Ground Meat & Meat Mixture | Beef, Pork Veal, Lamb | 160 |
| Turkey, Chicken | 165 | |
| Fresh Beef, Veal, Lamb | Medium Rare | 145 |
| Medium | 160 | |
| Well Done | 170 | |
| Poultry | Chicken & Turkey, whole | 180 |
| Poultry breasts, roast | 170 | |
| Poultry thighs, wings, legs | 180 | |
| Duck & Goose | 180 | |
| Stuffing (cooked alone or in bird) | 165 | |
| Fresh Pork | Medium | 160 |
| Well Done | 170 | |
| Ham | Fresh (raw) | 160 |
| Pre-cooked (to reheat) | 140 | |
| Eggs & Egg Dishes | Eggs | Cook until yolk & white are firm |
| Egg dishes | 160 | |
| Leftovers & Casseroles | 165 | |
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