Check the temp, not colorChecking a piece of meat based on color alone is not enough, Krivitsky said, since many things can brown quite quickly. To make sure all harmful bacteria are killed, cook food thoroughly to at least its minimum internal temperature. The easiest way to do this is by using a food thermometer. To check the accuracy of your thermometer, dip it in a pot of boiling water. It should read 212 degrees F., which is the boiling point of water. Hot dogs and other fully cooked meats should reach an internal temperature of 165 degrees F. or until steaming hot.
Safe Miminum Temperatures:
Whole poultry: 165 °F Poultry breasts: 165 °F Ground poultry: 165 °F Hamburgers, beef: 160 °F Beef, veal, and lamb (steaks, roasts and chops): Medium rare 145 °F Medium 160 °F All cuts of pork: 160 °F Whole cuts of pork: 145 °F PLUS 3 minutes rest time