Preparing food

Several factors affect the safety of the food we cook. The cooking method, how the food is handled, and the internal temperature of meat after cooking are particularly important. To learn the basic rules of food preparation, click on the link:

Cooking meat

Meat must reach a minimum internal temperature for safe consumption. Consult the table of recommended temperatures below, published by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec.
To measure the internal temperature, insert a cooking thermometer into the middle of the piece of meat, avoiding any bones or fat.
Wash the thermometer after each use.

Recommended internal temperatures after cooking

Beef, veal, lamb
Steak, roast, tenderized or not	63°C	Rare
	70°C	Medium
	77°C	Well done
Pork
Roast, chops	70°C	Pink
Cooking ham	77°C	Well done
Fresh sausages	70°C
Poultry: chicken, turkey, pheasant, guinea hen, quail, goose, and duck
Whole	82°C	The juices are clear, the meat is tender, and the legs pull off easily.
Cut: breast, legs, or wings	77°C
Ground	74°C
Game
Raised: venison, rabbit, boar, etc.	70°C
Wild: hare, caribou, etc.	77°C
Ratitess: ostrich, emu, and rhea
	70°C	Medium
Ground meat
All ground meat (except poultry)	70°C	The meat is well done in the centre and the juices are clear.
Fish
Whole or pieces	63°C	The fish is even in colour, opaque, and flakes easily.
Thinly sliced	68°C	The fish is even in colour, opaque, and flakes easily.
Egg
Whole or as a main ingredient in dishes	70°C	The white and yolk are firm.
Stuffing
Stuffings, stuffed meat and pasta	74°C

Sources :

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec, [en ligne],http://www.mapaq.gouv.qc.ca/fr/consommation/guideconsommateur/preparation/Pages/preparation.aspx (consulté le 09/09/2015).

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec, [en ligne],http://www.mapaq.gouv.qc.ca/fr/Consommation/guideconsommateur/preparation/Pages/cuisson.aspx#Temperature (consulté le 10/09/2015).

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Preparing food

Cooking meat

Recommended internal temperatures after cooking

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