McCaffrey's Food Markets of SE PA and Central NJ

Cook to the Right Temperature

Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick:

  • Use a food thermometer to be sure your food is safe.
    • 145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
    • 160°F for ground meats, such as beef and pork
    • 165°F for all poultry, including ground chicken and turkey
    • 165°F for leftovers and casseroles
    • 145°F for fresh ham (raw)
    • 145°F for fin fish or cook until flesh is opaque
  • Keep food hot (140˚F or above) after cooking:
  • If you’re not serving food right after cooking, keep it out of the temperature danger zone (40°F and 140°F) by using a heat source like a chafing dish, warming drawer, or slow cooker.

Microwave food thoroughly (165˚F or above):

  • Read package directions for cooking and follow them exactly to make sure food is thoroughly cooked. If the food label says, “Let stand for x minutes after cooking,” this enables colder areas to absorb heat from hotter areas.
  • When heating leftovers such as sauces or soups, stirring food in the middle of heating assists with even cooking.
During a routine check of pin pads at our Yardley location, a skimming device was located on a single check out lane. Our investigation revealed that the device was in place for appoximately an hour and a half before it was discovered. Lower Makefield Police took custody of the device and we are working with them to determine if any customer card data was compromised. We will contact any affected customers directly should we learn that their card data was compromised. In the interim, we suggest vigilance in checking your card statements. Thank you.