SAFE FOOD COOKING TEMPERATURES

Recommended Safe Cooking Temperatures (measured with a food thermometer).

GROUND MEAT & MEAT MIXTURES
Beef, Pork, Veal, Lamb - 160° F
Turkey, Chicken - 165° F

FRESH BEEF, VEAL LAMB
Medium Rare - 145° F
Medium - 160° F
Well Done - 170° F


POULTRY
Chicken & Turkey, whole - 165° F
Poultry Parts - 165° F
Duck & Goose - 165° F
Stuffing (cooked alone or in bird) - 165° F


FRESH PORK
Medium - 160° F
Well Done - 170° F


HAM
Fresh (raw) - 160° F
Pre-cooked (to reheat) - 140° F


EGGS & EGG DISHES
Eggs - Cook until yolk & white are firm
Egg Dishes - 160° F


SEAFOOD
Fin fish - 145° F or until opaque & flakes easily with fork
Shrimp, Lobster & Crabs - Flesh pearly & opaque
Clams, Oysters & Mussels - Shells open during cooking
Scallops - Milky white or opaque & firm


LEFTOVERS & CASSEROLES - 165° F

For more Food Safety information, visit the Food Safety and Inspection Service (FSIS) of the USDA (Dept of Agriculture).
www.fsis.usda.gov/

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