Food Poisoning, let's avoid it! Here is Food Temp 101

I think we all have had that unfortunate circumstance of having food poisoning or know someone who has at some point in our lives.  When eating out it come sometimes be hard to determine if the food you are getting ready to devour has been properly handled or fully cooked.  Here in Central Ohio the Health Department has visual rating on all the entrances to local eateries.  This lets you know if there are any problems with food management or environmental management.  That one wonderful and quick way to avoid a food poisoning experience.  Most of the time it's not that simple.  It can be anything from a food preparer not washing hands to poor temperature control regarding food storage. 

So I have compiled a list of proper temperatures for different meats that could possibly make you or someone you know quite ill.  Remember to always wash hands when handling any raw foods and in between handling different foods so not to cross contaminate.  To avoid being the cause of any food poisoning mishaps as the chef, besides hand washing, definitely invest in a meat thermometer.  There are many different kinds to fit all levels cooking expertise as well as your wallet.

I saw the following poster on http://www.foodfacts.org.za/posters.asp, and I just had to share it with you!

Beef, lamb, duck breast, and veal steaks, chops, and roasts (USDA minimum: 145F) *
		Raw	Less than 125F (52C)	Bright purple-red, cool, stringy, slightly juicy
		Rare	125-130F (52-54C)	Red center, warm, tender, juicy
		Medium rare	130-140F (54-60C)	Pink center, warm, firm, can be juicy
		Medium	140-150F (60-66C)	Tan with hints of pink, firm, not very juicy
		Medium well	150-160F (66-71C)	Tan center, firm to tough, little juice
		Well done	more than 160F (71C)	Tan to brown center, tough, little juice
	Ground meats, burgers, meat loaf, and sausages (USDA minimum 160F)
		Safe	160F (71C) or more	Tan-brown (no sign of pink)
	Pork steaks, chops, and roasts (USDA minimum: 160F)
		Raw	Less than 125F (52C)	Bright pink center, cool, stringy, slightly juicy
		Rare	125-130F (52-54C)	Pale pink center, warm, tender, very juicy
		Medium rare	130-140F (54-60C)	Creamy with a slight pink tinge, tender, juicy
		Medium	140-150F (60-66C)	Cream colored, firm, slightly pink juices
		Well done	more than 150F (66C)	Cream colored, firm to tough, clear juices
	Pork ribs, pork shoulders, and beef brisket cooked low and slow at 225F **
		Tender and juicy	190F (88C)	Pale white to tan center, tender, clear juices
	Pre-cooked ham and hot dogs
		Safe	140F (60C)	Purple-pink meat
	Turkey (USDA minimum: 165F)
		Safe and moist	165F (74C)	Cream colored, tender, clear juices
	Chicken (USDA minimum: 165F)
		Safe and moist	165F (74C)	Cream colored, tender, clear juices
	Fish (USDA minimum: 145F)
		Medium	135F (57C)	Slightly translucent meat, flakes easily
		Well done	145F (63C)	Opaque, pearly meat
	Unpasteurized eggs (USDA minimum: 160F)
		Safe Safe cooking everyone!!	160F (71C) 	Solid yolks