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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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