Sausage Handling & Storage
Safe Minimum Internal Temperature Chart
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
- Clean—Wash hands and surfaces often.
- Separate—Separate raw meat from other foods.
- Cook—Cook to the right temperature.
- Chill—Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.
| Product | Minimum Internal Temperature & Rest Time |
| Beef, Pork, Veal & Lamb - Steaks, chops, roasts | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Ground Meats | 160 °F (71.1 °C) |
| Ham, fresh or smoked (uncooked) | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Fully Cooked Ham(to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C) |
| Product | Minimum Internal Temperature |
| All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) | 165 °F (73.9 °C) |
| Eggs | 160 °F (71.1 °C) |
| Fish & Shellfish | 145 °F (62.8 °C) |
| Leftovers | 165 °F (73.9 °C) |
| Casseroles | 165 °F (73.9 °C) |
Storing
Always handle sausage with clean, dry hands.
Store sausage in the coldest part of the refrigerator or in the refrigerator’s meat bin.
Use fresh sausage stored in the refrigerator within two days of purchase.
Freeze sausage in freezer-safe wrap at or below 0° F.
Eat or freeze cooked sausage within three to four days.
