|
Category |
Food |
Temperature (°F) |
|---|---|---|
|
Ground Meat & Meat Mixtures |
Beef, Pork, Veal, Lamb |
160 |
|
Turkey, Chicken |
165 |
|
|
Fresh Beef, Veal, Lamb |
Steaks, roasts, chops |
145 |
|
Poultry |
Chicken & Turkey, whole |
165 |
|
Poultry breasts, roasts |
165 |
|
|
Poultry thighs, legs, wings |
165 |
|
|
Duck & Goose |
165 |
|
|
Stuffing (cooked alone or in bird) |
165 |
|
|
Pork and Ham |
Fresh pork |
160 |
|
Fresh ham (raw) |
160 |
|
|
Precooked ham (to reheat) |
140 |
|
|
Eggs & Egg Dishes |
Eggs |
Cook until yolk and white are firm |
|
Egg dishes |
160 |
|
|
Leftovers & Casseroles |
Leftovers |
165 |
|
Casseroles |
165 |
Cooking Public
Minimum Cooking Temperatures
A table of safe minimum internal temperatures: 160°F for ground beef, pork, veal and lamb and for fresh pork and ham, 165°F for poultry, ground turkey and chicken, stuffing, leftovers and casseroles, 145°F for beef, veal and lamb steaks, roasts and chops.
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