Food Safety & Health Disclaimer
Last updated: October 10, 2026
The recipes and guides on HomemadeRecipe.net are written for home cooks and are general information only. They are not medical, dietary, or professional food-safety advice.
Safe minimum internal temperatures
Color and texture are not reliable signs that meat, poultry, or eggs are safely cooked. Use a food thermometer in the thickest part of the food, away from bone. These are the U.S. Department of Agriculture's safe minimum internal temperatures:
| Food | Minimum internal temperature | Note |
|---|---|---|
| All poultry (whole, pieces, ground) and stuffing | 165°F (74°C) | |
| Ground beef, pork, veal and lamb | 160°F (71°C) | |
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F (63°C) | Rest at least 3 minutes |
| Fish and shellfish | 145°F (63°C) | |
| Egg dishes | 160°F (71°C) | |
| Leftovers and casseroles | 165°F (74°C) |
Source: USDA FSIS, Safe Minimum Internal Temperature Chart. Guidance in other countries may differ slightly; follow your local food-safety authority.
Some recipes describe eggs with runny yolks. USDA advice is to cook eggs until the yolk and white are firm. If you prefer runny yolks, use pasteurized eggs, especially when cooking for anyone who is pregnant, very young, older, or has a weakened immune system.
Leftovers
Refrigerate cooked food within 2 hours (1 hour if the room is above 90°F / 32°C), eat refrigerated leftovers within 3 to 4 days, and reheat them to 165°F (74°C). Cooked rice needs particular care: cool it quickly and refrigerate it promptly. See the USDA guidance on leftovers.
Allergies and special diets
- Always read the labels of packaged ingredients. Broth, bouillon, soy sauce, spice blends, salsa and similar products can contain gluten, dairy, soy, or other allergens, and formulations change.
- Diet labels on our recipes (such as “Vegan” or “Gluten Free”) describe the recipe as written, assuming you choose suitable versions of packaged ingredients. They are not certifications.
- Substitutions we suggest are cooking suggestions, not allergy advice. Check that any substitute is safe for you and your guests.
Nutrition information
We do not currently publish nutrition figures. Earlier versions of the site showed calorie and macronutrient numbers that had not been calculated from a nutrition database, so we removed them. If you need precise values, calculate them from the exact products you use (for example with USDA FoodData Central) or ask a registered dietitian.
AI recipe generator
Suggestions from the AI recipe generator are created automatically and are not tested or reviewed by our editors. They can contain errors in quantities, times, temperatures, or diet suitability. Treat them as ideas, check them against the guidance on this page, and never eat food that smells, looks, or feels spoiled, regardless of what a recipe says. See the Terms of Use.
Kitchen safety
Cooking involves heat, sharp tools, and hot oil. Take ordinary care, keep children away from hot surfaces, and never leave hot oil unattended.