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Cook all food to these minimum internal temperatures, as measured with a food thermometer, before removing food from the heat source Charts below list recommended cook times, but you must always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. For reasons of personal preference, consumers may choose to cook food to higher temperatures.
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Follow these guidelines from foodsafety.gov for safe minimum internal temperatures and rest times for meat, poultry, seafood, and other cooked foods. The single most critical safe cooking temperature to memorize is 165°f (74°c) Time and temperature are a perfect food safety pair
Because to reduce pathogens in food to safe levels, you have to cook the food to its correct minimum internal cooking temperature then hold the food at this temperature for a specific amount of time.
Remember, you can’t tell whether meat is safely cooked by looking at it.
