 Cook This is an international food safety icon about cooking. This symbol appears when a specific food safety message about proper cooking is being described. Food is cooked safely when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness. The endpoint temperature should be maintained at least 15 seconds. Cook poultry to 165 degrees Fahrenheit or 74 degrees Celsius. Cook ground meat to 155 degrees Fahrenheit or 68 degrees Celsius. Cook seafood to 145 degrees Fahrenheit or 63 degrees Celsius. Cook roasts to 145 degrees Fahrenheit or 63 degrees Celsius. For whole birds and roasts, insert the thermometer into the center of the thickest part away from the bone, fat and gristle. Insert the thermometer sideways into thin items such as hamburger patties, chicken breasts and pork chops. Bring sauces, soups and gravies to a boil when reheating. Hot cooked foods must be held at 135 degrees Fahrenheit or 57 degrees Celsius or higher. Cold foods must be held at 41 degrees Fahrenheit or 5 degrees Celsius or below. Using hot foods hot and cold foods cold will help keep your customers safe.