# Internal temp and cooking times **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [April 17, 2019, 4:50am UTC](https://community.anovaculinary.com/t/internal-temp-and-cooking-times/20935 "2019-04-17T04:50:53Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![lordbodom](https://avatars.discourse-cdn.com/v4/letter/l/7feea3/32.png) [@lordbodom](https://community.anovaculinary.com/u/lordbodom)\ **Post date:** [April 17, 2019, 4:50am UTC](https://community.anovaculinary.com/t/internal-temp-and-cooking-times/20935/1 "2019-04-17T04:50:53Z")
Does anyone have a good article or video that explains safe internal temp. and how that can vary by cooking temp and time? I was looking and all i could find was the safe minimums. > **[Safe Minimum Internal Temperature Chart | Food Safety and Inspection Service](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart)** Per this steak needs to be cooked to 145 to be safe? ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [April 17, 2019, 6:21am UTC](https://community.anovaculinary.com/t/internal-temp-and-cooking-times/20935/2 "2019-04-17T06:21:40Z")
Forget that link as it is discussing traditional cooking methods and holding temperatures. Baldwin should be your primary point of reference. [A Practical Guide to Sous Vide](http://www.douglasbaldwin.com/sous-vide.html) Baldwin’s work has been used as a basis for all Food Safety Standards referring to sous vide processing. ---
**Author:** ![lordbodom](https://avatars.discourse-cdn.com/v4/letter/l/7feea3/32.png) [@lordbodom](https://community.anovaculinary.com/u/lordbodom)\ **Post date:** [April 17, 2019, 3:13pm UTC](https://community.anovaculinary.com/t/internal-temp-and-cooking-times/20935/3 "2019-04-17T15:13:12Z")
Thanks for this!