Red meats: Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145° F as measured with a food thermometer before removing meat from the heat source.Use a food thermometer to make sure that the food is cooked to a safe, minimum internal temperature. The first step in having safe leftovers is cooking the food safely. Follow the USDA Food Safety and Inspection Service's recommendations for handling leftovers safely. Safe handling of leftovers is very important to reducing foodborne illness.
Not cooking food to a safe temperature and leaving food out at an unsafe temperature are the two main causes of foodborne illness. To ensure that leftovers are safe to eat, make sure the food is cooked to a safe temperature and refrigerate the leftovers promptly. Often when we cook at home or eat in a restaurant, we have leftovers.
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