1 To ensure that before any employee services equipment where the potential exists for unexpected energization or start-up of equipment or the release of stored energy, the machine or equipment is isolated from the energy source and rendered inoperative. [ 2  29 CFR 1910.147(c)(1) ].
For roasts of lamb, beef, or veal: place the thermometer midway inside the roast away from bone. Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise 5 degrees F. to 10 degrees F. internal temperature.
Temperature Rules for Cooking Foods. at Home (safe internal temps): 145Â°F Beef, lamb & veal steaks and roasts, medium rare (medium - 160Â°F) 160Â°F Ground beef, pork, veal and lamb. Sausages and hotdogs. Pork chops, ribs, roasts. Fish and seafood.