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Food poisoning is one of the most un-fun experiences there is. If you’ve been through it, I’m betting you’re nodding your head right now… It’s just plain awful. So let’s do everything we can to prevent it from happening!

If you look below, you’ll see I’ve come up with a basic list of important kitchen safety information*. And because I care about you and want you to be forever free from food poisoning, I made this list printable! That way, you can place it front and center in your kitchen via fridge magnet. Here you go:

You know meat is done cooking when it reaches the following internal temperatures:

• Chicken, Turkey, Duck and Goose – 165º F (74ºC)


Thanksgiving, 2010! Jeff’s always in charge of making the deep-fried turkey each year and oh boy, is it D-Lish!

• Ground Meat Such as Beef, Pork, Veal or Lamb – 160º F (71ºC)

• Leftovers and Casseroles – 165º F (71ºC)


Butternut Squash Lasagna!

• Fin Fish – 145º F (63ºC) or until the flesh is opaque and separates easily with a fork

• Steaks and Lamb Chops – 145º F (63ºC)

• Fresh Pork and Ham – 145º F (63ºC)

• Precooked Ham – 140º F (60ºC)

To check for internal food temps, use a good quality digital food thermometer and stick it in the center of the thickest part of the meat. I like this one:


As you can tell, this badboy has gotten a lot of use around my kitchen!

The number of days cooked food remains safely edible in the fridge:

• Meat dishes: 3 – 4 days

• Fish: 3 – 4 days

• Vegetables with no animal products added: 5 – 6 days


• Hard Boiled Eggs – 1 week

The amount of time food can be left out at room temperature before it needs to be refrigerated:

• Meat, fish or eggs of any type, including restaurant take out, doggie bags and groceries: No more than 2 hours. But only 1 hour if the food is out in 90º or warmer weather.

• Foods with any animal products in them, such as dairy, or other foods meant to be kept in the fridge: Same as above.

Additional tips:

• Wash your hands before handling or preparing any food.

• Avoid cross contamination by keeping all raw meats and their juices away from ready to eat foods.

• Check the temperature of your refrigerator and freezer regularly. Here are the temps they need to be:

o Refrigerator: 35 – 39º F (approx 4º C)
o Freezer: 0º (-18º C)

• Let hot foods cool about 20–30 minutes before placing them in refrigerator. Otherwise, that hot food can raise the internal temperature of the fridge to unsafe temps for the other food in there.

• Thaw or marinate foods in the refrigerator rather than in the sink or on the counter at room temperature.

• And lastly, be sure to keep an eye on all expiration dates!

*Information provided by and

Filed under: Life & Sanity

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Thanks for this info. very helpful and important. Love your site. follow you (and your funny husband and the “little people”.) Saw him a few years back in Reading Pa . Brilliant. You two make such a great couple. Best to you both and the soon to be arrivals.. They are lucky little babys!!!


Audrey Dunham

Thank you very much, Sandy!



Great tips for my kitchen, but being in the UK we are advised to keep our eggs out of the fridge as the chickens are already vaccinated against salmonella. But I will definitely be investing in a meat temp checker as I do a lot of cooking in a slow cooker over long periods of time, so it will be useful rather than just guessing! Great website, and I love your tips and information, it’s helped get a diet more on track.


Audrey Dunham

Thanks for this, Olivia!


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