According to foodsafety.gov, one in six Americans will get sick from food poisoning every year.
Even though you may have a room full of hungry guests this holiday, don't forget that you can not gauge how the meat is cooked simply by looking at it.
After you remove meat from the oven, make sure you allow it to sit for the specified mount of time. The meat will continue to cook, even when out of the oven. In addition to meats, ensure other dishes have been properly chilled as well as reheated to at least 165 degrees to kill harmful germs.
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Below are safe temperature guidelines as provided by foodsafety.govCategoryFoodTemperature (°F) Rest Time Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 None Turkey, Chicken 165 None Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 3 minutes Poultry Chicken & Turkey, whole 165 None Poultry breasts, roasts 165 None Poultry thighs, legs, wings 165 None Duck & Goose 165 None Stuffing (cooked alone or in bird) 165 None Pork and Ham Fresh pork 145 3 minutes Fresh ham (raw) 145 3 minutes Precooked ham (to reheat) 140 None Eggs & Egg Dishes Eggs Cook until yolk and white are firm None Egg dishes 160 None Leftovers & Casseroles Leftovers 165 None Casseroles 165 None Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork. None Shrimp, lobster, and crabs Cook until flesh is pearly and opaque. None Clams, oysters, and mussels Cook until shells open during cooking. None Scallops Cook until flesh is milky white or opaque and firm. None