|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 or "done" just by looking at it. Color and texture are unreliable. Make sure your food has reached the correct temperature to kill illness-causing bacteria.|
|(Download the chart to print at home)|
Find out more safe cooking information at foodsafety.gov