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Quick Safe Cooking Reference
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Minimum Internal Temps

  • Poultry: 165°F
  • Ground meats: 160°F
  • Whole cuts beef/pork/lamb: 145°F + rest
  • Fish: 145°F

Holding & Danger Zone

  • Danger zone: 40–140°F
  • Hot holding: 140°F+
  • Cold holding: 40°F or below
  • Do not leave out over 2 hr

Leftovers

  • Cool quickly in shallow containers
  • Reheat to 165°F
  • Use most leftovers in 3–4 days
  • When in doubt, discard

Cross-Contamination

  • Separate raw meat from ready-to-eat food
  • Use clean boards/knives
  • Wash hands after raw meat
  • Sanitize high-touch surfaces
Use a food thermometer. This is a quick guide, not a full food-safety standard.