Food Safety

At Maple Leaf, our commitment to you is that we will do everything we can to make our products safe for you and your family. Just as we take precautions to ensure our products are safe, we encourage you to take precautions while preparing, cooking, and storing food which is your family’s best defense against foodborne illness.

Cooking Meat - Temperature Guidelines

  • A meat thermometer is the only definitive way to know that your meat is cooked properly. Many inexpensive, user-friendly models are available to suit your individual cooking needs.

  • Proper use of the meat thermometer is crucial to maximize food safety. The thermometer must be inserted into the thickest part of the meat, without touching any bone or fat to get an accurate reading.

  • A cold spot in food can become a hotbed for bacteria. When using a microwave oven, cover food, stir and rotate for even, thorough cooking.

  • Use a meat thermometer to test the internal temperature of meat and poultry.

Print Off And Put On The Fridge!

The following charts provide a handy reference for cooking meat to safe
temperatures - General, Chicken and Pork.

Temperature Rules For Safe Meat Doneness

(Canadian Industry Standards)

  • Ground Pork 160ºF (70ºC)
  • Ground Chicken / turkey 175ºF (80ºC)
  • Pork chops / roasts / fresh cured ham 160ºF (71ºC)
  • Ham (fully cooked, ready-to-eat) Cold, or 140ºF (60ºC)
  • Whole turkey (stuffed) or chicken (stuffed or not)180ºF (82ºC)
  • Chicken or turkey pieces 170ºF (77ºC)
  • Ground Beef 160ºF (70ºC)

Cooking Chicken

Chicken is a tasty and popular meal choice. Use this chart as a guide to cooking
perfect chicken entrée:

Temperature And Cooking Times For Chicken

  • Approx. Grilling
    Time
    Approx Roasting
    Time (35ºF)
    Internal
    Temperature
  • Leg quarters bone in, 113-225g. 10-15 minutes per side 40-50 minutes 77ºC/170ºF
  • Thigh, bone in , 140-198g. 10-15 minutes per side 30-40 minutes 77ºC/170ºF
  • Thigh, boneless, 85g. 6-8 minutes per side 20-30 minutes 77ºC/170ºF
  • Breast, bone in, 170g-225g. 10-15 minutes per side 30-40 minutes 77ºC/170ºF
  • Breast, boneless, 113g. 6-8 minutes per side 20-30 minutes 77ºC/170ºF
  • Whole chicken, 1.4-2.3Kg. broiler 11/4-21/2 hours on revolving spit 11/2-21/2 hours 82ºC/180ºF
  • Whole chicken, 2.7-3.6Kg. roaster 11/2-21/4 hours on revolving spit 11/2-21/2 hours 82ºC/180ºF
  • Ground chicken, 170g patty. 10-15 minutes per side 20-30 minutes 80ºC/175ºF

Cooking Pork

Pork is a versatile option for mealtime. Be sure to match the right cut of meat with your
favourite method of preparation. This chart is a good guide to help you do just that:

Mois Heat

Covered with added liquid - Low heat or in the oven at 325ºF (160ºC) for approximately 30-35 - minutes per pound (per 0.5 kg)

  • Braising/Pot Roasting Stewing

  • Large Cuts Smaller portions or pieces

  • Roasts Cubes Strips Side, back or country-style ribs Shoulder chops/steaks

  • Loin or shoulder steaks/chops

  • Sirloin tip roast Side, back or country-style ribs

  • Cubes

  • Strips

  • Leg Cutlets

Dry Heat

Uncovered with NO added liquid

  • SautéingStir flyingBBQingBroiling/GrillingRoasting

  • Smaller portions or piecesSmaller portions or pieces Steaks, Chops, Ribs, RoastsSmaller portions of piecesLarge Cuts

  • Chop Steaks Steaks Side or back ribs Chops/SteaksSide, back or country style ribsStrips Cubes GroundLeg or loin roasts

  • TenderloinGround burgersLoin roastsGround porkCrown roast Rack of pork Tenderloin

  • SausageGround burgersSirloin tip roast

  • Leg cutletsSirloin tip roast

  • CubesSausages

  • Ground BurgersRack of pork Chops/steaks