Cooking Chart - An Industry Standard Chart
Recommended internal cooking temperature - PDF version (PDF 1 MB)
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GROUND MEAT
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| Beef, pork, veal |
71ºC (160ºF) |
| Chicken, turkey |
80ºC (176ºF) |
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FRESH BEEF
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| Rare |
63ºC (145ºF) |
| Medium |
71ºC (160ºF) |
| Well done |
77ºC (170ºF) |
| Rolled beef roasts or steaks |
71ºC (160ºF) |
| Beef minute steak |
71ºC (160ºF) |
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FRESH PORK
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| Pork chops |
71ºC (160ºF) |
| Roasts |
71ºC (160ºF) |
| Fresh cured ham |
71ºC (160ºF) |
| Cooked ham (to reheat) |
60ºC (140ºF) |
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POULTRY
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| Chicken, turkey - whole, stuffed |
82ºC (180ºF) |
| Chicken - whole, unstuffed |
82ºC (180ºF) |
| Turkey - whole, unstuffed |
77ºC (170ºF) |
| Chicken, turkey - pieces |
77ºC (170ºF) |
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STUFFING
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| Cooked alone |
74ºC (165ºF) |
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EGGS & EGG DISHES
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| Egg casseroles, sauces, custards |
71ºC (160ºF) |
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LEFTOVERS
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| Reheated |
74ºC (165ºF) |
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Storage Chart
PDF version (PDF 426 KB)
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Refrigerator
4ºC (40ºF) |
Freezer
-18ºC (0ºF) |
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FRESH MEAT
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| Beef - Steaks, Roasts |
2-4 days |
10-12 months |
| Pork-Chops, Roasts |
2-4 days |
8-12 months |
| Lamb-Chops, Roasts |
2-4 days |
8-12 months |
| Veal Roasts |
3-4 days |
8-12 months |
| Ground Meat |
1-2 days |
2-3 months |
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FRESH POULTRY
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| Chicken, Turkey - whole |
2-3 days |
1 year |
| Chicken, Turkey - pieces |
2-3 days |
6 months |
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FRESH FISH
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| Lean fish (e.g., cod, flounder) |
3-4 days |
6 months |
| Fatty fish (e.g., salmon) |
3-4 days |
2 months |
| Shellfish (e.g., clams, crab, lobster) |
12-24 hours |
2-4 months |
| Scallops, Shrimp, Cooked Shellfish |
1-2 days |
2-4 months |
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HAM
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| Canned ham |
6-9 months |
Don't Freeze |
| Ham, fully cooked (half & slices) |
3-4 days |
2-3 months |
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BACON & SAUSAGE
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| Bacon |
1 week |
1 month |
| Sausage, raw (pork, beef, turkey) |
1-2 days |
1-2 months |
| Pre-cooked, smoked links or patties |
1 week |
1-2 months |
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LEFTOVERS
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| Cooked meat, stews, egg or vegetable dishes |
3-4 days |
2-3 months |
| Gravy & meat broth |
1-2 days |
2-3 months |
| Cooked poultry and fish |
3-4 days |
4-6 months |
| Soups |
2-3 days |
4 months |
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HOT DOGS & LUNCH MEATS
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| Hotdogs |
2 weeks |
1-2 months |
| Hotdogs - Opened |
1 week |
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| Lunch meats |
2 weeks |
1-2 months |
| Lunch meats - Opened |
3-5 days |
1-2 months |
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DELI FOODS
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| Deli meats |
3-4 days |
2-3 months |
| Store-prepared or homemade salads |
3-5 days |
Don't freeze |
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TV DINNERS / FROZEN CASSEROLES
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| Keep frozen until ready to serve |
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3-4 months |
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EGGS
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| Fresh - in shell |
3-4 weeks |
Don't Freeze |
| Fresh -out of shell |
2-4 days |
4 months |
| Hardcooked |
1 week |
Doesn't freeze well |
| Egg substitutes |
10 days |
1 year |
| Opened |
3 days |
Don't freeze |
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DAIRY PRODUCTS
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| Milk |
Check Best Before date |
6 weeks |
| Milk - opened |
3 days |
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| Cottage cheese |
Check Best Before date |
Doesn't freeze well |
| Cottage cheese - opened |
3 days |
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| Yogurt |
Check Best Before date |
1-2 months |
| Yogurt - opened |
3 days |
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| Cheese - Soft |
1 week |
Doesn't freeze well |
| Cheese - Semi-soft |
2-3 weeks |
8 weeks |
| Cheese - Firm |
5 weeks |
3 months |
| Cheese - Hard |
10 months |
Up to a year |
| Cheese - Processed |
Several months |
3 months |
Cheese - Opened
|
3-4 weeks |
Don't freeze |
| Butter - Salted |
8 weeks |
1 year |
| Butter - Unsalted |
8 weeks |
3 months |
| Butter - Opened |
3 weeks |
Don't freeze |
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COMMERCIAL MAYONNAISE
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| (refrigerate after opening) |
2 months |
Don't freeze |
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VEGETABLES
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| Beans, green or waxed |
5 days |
8 months |
| Carrots |
2 weeks |
10-12 months |
| Celery |
2 weeks |
10-12 months |
| Lettuce, leaf |
3-7 days |
Don't freeze |
| Lettuce, iceberg |
1-2 weeks |
Don't freeze |
| Spinach |
2-4 days |
10-12 months |
| Squash, summer |
1 week |
10-12 months |
| Squash, winter |
2 weeks |
10-12 months |
| Tomatoes |
Not recommended |
2 months |
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