United States Department of Agriculture
Food Safety and Inspection Service
USDA is an equal opportunity provider and employer.
that won’t be
— you can’t tell
food is cooked
safely by how
within 2 hours
at 40 °F
Be Food Safe
Food handling safety risks at home are
more common than most people think.
The four easy lessons of Clean, Separate,
Cook, and Chill can help prevent harmful
bacteria from making your family sick.
Photo courtesy of United Tribes Techni-cal College, Bismarck, North Dakota
Safe Minimum Internal
Fresh or Cook Before Eating
Pork: Chops, Roasts, and Steaks
Beef, Veal, and Lamb: Roasts,
Chops, and Steaks
Buffalo, Venison, Elk, Moose,
Caribou, and Antelope
Ground Beef, Veal, Lamb, Pork, Buffalo,
Venison, Elk, Moose, Caribou, Antelope, and
Rolled, Tenderized or Scored Cuts of Beef,
Buffalo, Veal, and, Lamb
Casseroles / Combination Dishes /
Leftovers (Including Gravy)
Ground Poultry (Turkey and Chicken)
Chicken, Turkey, Duck, and Goose
Stuffing (Cooked alone or in a bird)
Cook food to a safe minimum internal temperature. Use a food
thermometer to check the internal temperature.
When cooking food in a conventional oven, set the oven temperature
to at least 325 °F.
When Cooking At Home
Got Food Safety Questions?
Visit “Ask Karen” at AskKaren.gov
to ask a food safety question
Call the USDA Meat & Poultry Hotline:
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