Ever been stabbing a piece of pork with a thermometer and couldn’t remember if it was pork or chicken that needed to be at 165 degrees to be considered safe? A common thing for cooks, especially when cooking new foods.
Instead of digging out my cookbook or looking it up each time, I finally compiled a chart and (this is the genius part) taped it to the inside of the cupboard next to the stove. Out of the way; easy to reference.
Here is the exact chart that is taped inside my cupboard. These are the official USDA numbers plus a little extra info.