FoodReference.com   (since 1999)

 

FoodReference.com Logo

 

Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events

Food Articles, News & Features Section

 

  You are here > 

HomeFood ArticlesSafe Food Storage & Cooking >  Cooking Temperatures

Next

 

CULINARY SCHOOLS
and COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

See also: Food Safety Videos

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/

 

Go to Top of page

 

  Home   |   About & Contact Us   |   Chef James Bio   |   Website Bibliography   |   Recipe Contests   |   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.