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.
Whole beef and lamb cuts such as steaks and roasts may be cooked to 145Â°F (medium rare), 160Â°F (medium), or 170Â°F (SeeâMeat Temperature Chartâ). According to USDA, âA whole turkey is safe when cooked to a minimum internal temperature of 165 Â°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.