Disclaimer

General information only

The information on this site — including cooking temperatures, doneness levels, resting times, and related guidance — is provided for general informational and educational purposes only. While we take care to base our figures on reputable sources such as USDA FSIS guidance and standard culinary references, we make no guarantee that the information is complete, current, or suitable for your particular circumstances.

Not professional advice

Nothing on this site constitutes professional food-safety, nutritional, health, or medical advice. If you have specific concerns — for example about foodborne illness, allergies, or cooking for people who are pregnant, elderly, very young, or immunocompromised — you should consult an appropriate qualified professional or your local food-safety authority (such as the UK Food Standards Agency).

Food safety is your responsibility

Cooking meat to a safe temperature depends on many factors we cannot control, including the accuracy of your thermometer, the type and thickness of the food, your equipment, and how the food was stored and handled before cooking. You should:

• Use a calibrated, reliable thermometer and check the thickest part of the food.
• Follow official food-safety guidance, especially for higher-risk foods such as poultry, ground/minced meat, and food for vulnerable people.
• Treat any "chef" or doneness temperatures below official safe minimums as a personal choice that carries some risk.

Limitation of liability

To the fullest extent permitted by law, The Doneness Guide and its operator accept no liability for any loss, illness, injury, or damage arising from the use of, or reliance on, information provided on this site. By using the site you agree that you do so at your own risk. Nothing in this disclaimer excludes or limits liability where it would be unlawful to do so.

External links

This site may link to third-party websites for your convenience. We are not responsible for the content, accuracy, or practices of those sites.

Questions

If anything here is unclear, please get in touch via our Contact page.