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Here are some of its takeaways:
When it comes to doneness, don’t just chance it; use a food thermometer to determine the internal temperature of whatever meat you’re cooking. Here’s where they should fall:
- Ground beef: 160 degrees F
- Duck: 165 degrees F
- Veal: 145 degrees F
- Turkey: 165 degrees F
- Pork: 145 degrees F
- Steak: 145 degrees F
- Goose: 165 degrees F
Beef, pork, lamb, and veal should also rest for three full minutes before being carved or consumed.
Safe food storage is also a necessity. The USDA says that the typical household refrigerator should be set no higher than 40 degrees F for optimal storage. Be sure to wait no longer than two hours to refrigerate perishable foods after shopping.
Raw meats should be stored in a sealed container to prevent cross contamination or leaking juices.
Finally, dishes being transported to a get-together should be kept properly sealed; cold foods in a cooler with ice or frozen gel packs, and hot foods in an insulated dish or container at or above 140 degrees F.
For the full infographic, click here.
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