Use a thermometer, not colour alone
Food can look done before it reaches a safe internal temperature. Insert a clean digital thermometer into the thickest piece without touching bone.
| Food | Health Canada temperature | Stew note |
|---|---|---|
| Poultry pieces | 74°C / 165°F | Check the thickest chicken or turkey piece. |
| Fish | 70°C / 158°F | Check the thickest fish piece before it flakes apart. |
| Shellfish and crustaceans | 74°C / 165°F | Discard shellfish in shells that do not open after cooking. |
| Ground beef, veal, lamb and pork | 71°C / 160°F | Relevant for meatball or ground-meat stews. |
| Leftovers | 74°C / 165°F | Stir so the centre heats evenly. |
Avoid cross-contamination
Keep raw meat, poultry and seafood separate from ready-to-eat food. Use clean plates and utensils after cooking. Health Canada advises against rinsing raw poultry because splashing can spread bacteria.
Cool leftovers quickly
Divide a large batch into shallow containers. Health Canada advises refrigerating or freezing leftovers within two hours and keeping the refrigerator at 4°C / 40°F or lower.
Storage and reheating
Use refrigerated leftovers as soon as possible. Health Canada commonly gives a 2-to-4-day range; USDA guidance gives 3 to 4 days. Reheat to 74°C / 165°F. Health Canada also advises bringing gravies, soups and sauces to a full rolling boil and stirring during reheating.
Beans need safe preparation
Use canned beans or beans cooked according to reliable instructions. Raw kidney beans contain a natural toxin that is reduced by proper soaking and boiling; a slow cooker alone may not reach the needed initial boiling temperature.
Official sources
- Health Canada: Safe internal cooking temperatures
- Health Canada: Food safety tips for leftovers
- Health Canada: Food safety and you
- USDA FSIS: Leftovers and food safety
- Health Canada: Lectins in dry legumes
Sources reviewed July 27, 2026.
Reviewed July 27, 2026.