Proper handling and thoroughly cooking foods of an animal origin such as beef, eggs, fish, lamb, poultry or shellfish reduce the risk of foodborne illness. For your protection, follow these safe handling instructions:
1. Keep refrigerated or frozen. Thaw in the refrigerator to defrost.
2. Keep raw meat, poultry and seafood separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat, poultry and seafood.
3. Food safety recommends cooking to an internal temperature of 73.8 °C (165 °F) is reached when measured by a thermometer.
4. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Individuals with certain health conditions may be at higher risk if these foods are consumed raw or uncooked. Consult your physician or public health official for further information.