Cooking foods to the proper internal temperature is crucial to food safety. Use that food thermometer!

 

 

 

 

 

 

 

 

Here is a guide to safe cooking temperatures:

 

Ground Meat & Meat Mixtures

Beef, Pork, Veal, Lamb                    160 degrees F

Turkey, Chicken                                 165 degrees F

 

Fresh Beef, Veal, Lamb

Medium rare                                     145 degrees F

Medium                                             160 degrees F

Well done                                          170 degrees F

 

Poultry

Chicken & Turkey, whole                   165 degrees F

Poultry parts                                        165 degrees F

Duck & Goose                                    165 degrees F

Stuffing (cooked alone or in bird)     165 degrees F

 

Fresh Pork

Medium                                                160 degrees F

Well done                                             170 degrees F

 

Ham

Fresh (raw)                                          160 degrees F

Pre-cooked (to reheat)                       140 degrees F

 

Eggs & Egg Dishes

Eggs                                                    cook until yolk & white are firm

Egg dishes                                         160 degrees F

 

Seafood

Fin fish                                               145 degrees F & flesh is opaque

Shrimp, Lobster, Crabs                    flesh is pearly & opaque

Clams, Oysters, Mussels                 shells open during cooking

Scallops                                             milky white or opaque & firm

 

 

Published 01/23/09