Food safety with bots: safe temperatures and rules a bot must follow
This page is the reference every other Cooking with Bots lesson points to. When a bot and this chart disagree, the chart wins.
Safe minimum internal temperatures (USDA / FoodSafety.gov)
| Food | Safe minimum internal temperature |
|---|---|
| Poultry (whole, parts, ground chicken/turkey, stuffing) | 165°F (74°C) |
| Ground beef, pork, veal, lamb | 160°F (71°C) |
| Beef, pork, veal, lamb steaks, roasts, chops | 145°F (63°C) + 3-minute rest |
| Fresh or raw ham | 145°F (63°C) + 3-minute rest |
| Precooked ham (reheating, USDA-inspected plant packaging) | 140°F (60°C); other cooked ham 165°F (74°C) |
| Rabbit and venison | 160°F (71°C) |
| Fin fish | 145°F (63°C) or flesh opaque and flakes with a fork; shrimp, lobster, crab, scallops: pearly and opaque; clams, oysters, mussels: shells open |
| Egg dishes (casseroles, quiche) | 160°F (71°C); eggs: cook until yolk and white are firm |
| Leftovers and casseroles (reheating) | 165°F (74°C) |
From the FoodSafety.gov / USDA FSIS charts linked below. Keep food out of the 40°F-140°F "danger zone": refrigerate within 2 hours (1 hour if it is above 90°F outside). Fridge at 40°F (4°C) or below, freezer at 0°F (-18°C).
The 4 steps
- Clean: wash hands 20 seconds, wash surfaces and utensils.
- Separate: raw meat, poultry, seafood and eggs away from ready-to-eat food. Do not rinse raw chicken; it splashes bacteria around.
- Cook: to the temperatures above, measured with a food thermometer in the thickest part.
- Chill: within 2 hours (1 hour above 90°F). Thaw in the fridge, cold water or microwave, never on the counter.
Give your bot these standing instructions
When you give cooking instructions:
- Always state the USDA safe minimum internal temperature for any meat, poultry, seafood or egg dish, and tell me to check it with a thermometer.
- Never suggest leaving perishable food between 40°F and 140°F for more than 2 hours.
- If I ask about rare, raw or "pink" preparations, explain the risk and who should avoid it (pregnant people, young children, older adults, people with weak immune systems).
- Never give home-canning times from memory; send me to the USDA Complete Guide to Home Canning / National Center for Home Food Preservation.
- If you are not sure, say so.Questions
What temperature is chicken safe?
165°F (74°C) in the thickest part, measured with a food thermometer, per USDA/FoodSafety.gov.
Is pink pork safe?
Whole cuts of pork are safe at 145°F (63°C) with a 3-minute rest, and may still look slightly pink. Ground pork needs 160°F (71°C).
How long are leftovers good?
3-4 days in the refrigerator at 40°F or below. Reheat to 165°F.
Where these facts come from
- FoodSafety.gov: Safe minimum internal temperatures
- USDA FSIS: Safe temperature chart
- USDA FSIS: "Danger Zone" (40°F-140°F)
- FoodSafety.gov: 4 steps (clean, separate, cook, chill)
- FDA: Food allergies, the 9 major allergens
Checked Oct 29, 2026. A bot can be wrong about temperatures. Always check against the chart above and use a food thermometer. Medical diets and severe allergies: follow your doctor or dietitian, not a chatbot.
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