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With the holidays fast approaching, food and festivities will play a much larger role in your life. On top of all the traveling and visiting relatives and parties, much of your celebration days…
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Pete thisis some great info!! i just printed it out!! thanks for sharing these tips!!!
 
 
Type: Poultry Min. Temperature: 165°
Type:Ground Poultry Min. Temperature: 165°
Type:Beef, Pork, Ham Min. Temperature: 145°
Type:Ground Beef, Pork, Ham Min. Temperature: 160°
Type:Egg dishes Min. Temperature: 160°, or until white and yolk are firm
Type:Fish Min. Temperature: 145°, or until flesh flakes easily
Type:Shrimp, Crab, Lobster, Scallops Min. Temperature: Until flesh is opaque and firm
Type:Clams, Oysters, Mussels Min. Temperature: Until shells open up
Type:Casseroles Min. Temperature: 160° 
  
  
  
 
Foods in the fridge (and even the freezer) do still have a shelf life. Here is a handy table to show you how long you can store foods before they perish:
 
Type :Casseroles/Salads Fridge: 3-5 days Freezer: Not recommended
Type: Poultry Fridge: 1-2 days Freezer: 9 months -1 year
Type: Beef, Pork Fridge: 3-5 days Freezer: 6-12 months
Type: Ground meats Fridge: 1-2 days Freezer: 3-4 months
Type: Bacon Fridge: 7 days Freezer: 1 month
Type: Sausage Fridge: 1-2 days Freezer: 1-2 months
Type: Soup Fridge: 3-4 days Freezer: 2-3 months
Type: Eggs Fridge: 3-5 weeks Freezer: Beat together before

yeah, these are great reference charts for people to print out and keep on their fridge or something. it’s super effective if you write dates on any bags or tupperware that you store in the fridge/freezer so you can keep track of how long something has been stored. 

with the meat temperatures, it’s pretty much essential that you get a meat thermometer to test the internal temp. they have some really nice electric ones, or there is the typical dial ones that youll see in most kitchens. i dont use one cause i am good at judging when meat is done and will overcook meat if im not sure, but for newbies it is a great tool to have to prevent anyone from getting sick.

great tips, pete….it’s more often than not you hear people asking what is the right temp for a particular food.

yeah, its tough to know unless you use the thermometer. especially with all the different types of stoves and burners and pots/pans, cooking times vary from meal to meal and meat to meat. with high heat cooking, it is often really difficult to tell whats going on on the inside. you might have a nice brown outside with a little bit of char on it, but inside the meat is still completely raw. this can lead to problems with unintentional sickness. with lower temp cooking it’s a little easier to tell since the whole piece of meat will cook a little more evenly, but it’s still always a good idea to use the thermometer if you aren’t sure.

YOu guys will probably crings when I Say this but I used to leave chicken out for 2-3 days and just eat it warm as they days went on…How dumb is that? Haha those were the college days of convenience and not caring. Yikes. I cringe even thinking about it now…

wow, that’s gross. sounds like you won quite a few games of Russian Roulette. 

the funny thing is that our noses are actually very very good at detecting when food is spoiled. if your nose doesn’t like it, you should trust it and not eat it. i’m sure you would’ve never eaten funny smelling chicken, or at least i would hope that you didn’t. 

Hahah since you brought it up
 
I actually defrosted cooked turkey chili… i forgot to put it back in the fringe and left it out over night…
 
I wanted to throw it away… (Gross!) However people told me it was fine since it was defrosting and it was cooked…
 
What are your thought about this… i thinks its gross… i didnt want to eat… my husband did and he was fine…