• Rare

           Temperature out of the oven or grill : 48–52°C  - Temperature after resting in a warm place: 55–60°C 

• Medium rare 

           Temperature out of the oven or grill : 55–59°C - Temperature after resting in a warm place: 61–65°C 

• Medium 

           Temperature out of the oven: 60–66°C - Temperature after resting in a warm place: 66–70°C

• Well done 

           Temperature out of the oven: 67–71°C  - Temperature after resting in a warm place: 71–75°C

         Piece and Whole cuts

           Temperature out of the oven or grill : 65°C  - Temperature after resting in a warm place: 70-80°C 

• Well Done

           Temperature out of the oven or grill : 65°C  - Temperature after resting in a warm place: 75°C 

• Fish 

           Temperature out of the oven or pan or grill: 70°C 

• Shellfish

           Temperature out of the oven or pan or grill: 74°C 

• Clean your food thermometer in warm, soapy water before each use.
• Always wash your hands before and after you touch raw meat.
• Wash your hands with soap and warm water for at least 15 seconds, or with an alcohol-based hand rub.
• If you've used a plate or utensils to handle raw food, don't use them again until you've washed them thoroughly.
• Use separate cutting boards for produce and raw meat.
• Use paper towels to wipe kitchen surfaces, or change dishcloths daily. Avoid using sponges, as they are harder to keep bacteria-free.
• Sanitize countertops, cutting boards, and utensils before and after preparing food.
• Keep cold food cold and hot food hot, so that your food never reaches the "temperature danger zone" where bacteria can grow quickly and cause food poisoning.