Many are marked with the temperatures required to ensure meat, poultry, casseroles and other foods are thoroughly cooked. Roasts and steaks should be cooked to an internal temperature of at least 145 F. Poultry isn't considered fully cooked until it reaches 180 F. Bacteria that were originally on the surface of a cut of beef can be mixed throughout a package of ground beef, and they may not be eliminated if the meat is undercooked. For safety, all ground beef should be cooked to an internal temperature of at least 160 F or until no pink colour remains. For safety, eggs should be cooked until the yolk and white are firm. Recipes in which the egg is used raw or only partially cooked, such as those for certain salad dressings, should be avoided.
Fish is cooked properly when it is opaque right through, and flakes easily with a fork.
In this way, you'll be sure the food heats evenly and no bacteria have survived. When you reheat a sauce, soup or gravy, bring it to a boil, stirring frequently. Refrigerate or freeze your perishable groceries, foods you've prepared ahead and leftovers. The latter two items should be put in the fridge or freezer within two hours of preparation. Thaw food in the refrigerator, in cold running water or in the microwave, but NOT at room temperature.