Cooking and reheating hazardous food to the correct internal temperatures will ensure that harmful microorganisms are destroyed before food is eaten. Please take a moment to familiarize yourself with the below internal temperatures. Ensure each food item reaches its listed internal temperature for at least 15 seconds. Using a probe thermometer to check the internal temperature is the only way to ensure food is cooked sufficiently to kill pathogens. Color changes, clear juices, and any other use of your senses can not accurately determine safety. Do not think you know! Your assumptions could cost someone their life!