Pork: 63 °C (145 °F) + 3 minutes resting time

Beef (ground beef): 160°F (71°C)

Fish: 63 °C (145 °F) or until it is opaque and flaky.

Freezing fish: For raw consumption (sushi), the fish should be frozen for 7 days at -4°F (-20°C) to kill parasites.

To avoid cross-contamination: Use separate cutting boards and utensils for raw meat/fish.

Product safety
Wash all products under running water – even if you want to peel them.

A vegetable brush is suitable for solid foods (cucumbers, potatoes) .

Dry with a clean cloth to remove any remaining pathogens.

For porous foods such as berries, commercially available vegetable detergents are suitable.

Shellfish & Dairy Products
Cook the shellfish until the shells have fully opened and the meat has reached a core temperature of 63 °C (145 °F).

Choose pasteurized dairy products and juices – pay attention to the labels.