Minimum Internal Cooking Temperatures

Information courtesy the U. S Department of Agriculture Food Safety and Inspection Service. Via globalgourmet.com

This is most important—the minimum internal temperatures that foods must reach to be considered safe to eat, no matter how you prepare them.

Fresh ground beef, veal, lamb, pork 160 degrees F

Beef, veal, lamb-roasts, steaks, chops
Medium rare 145 degrees F
Medium 160 degrees F
Well done 170 degrees F

Fresh pork-roasts, steaks, chops
Medium 160 degrees F
Well done 170 degrees F

Ham
Cook before eating 160 degrees F
Fully cooked, to reheat 140 degrees F

Poultry
Ground Chicken, Turkey 165 degrees F
Whole Chicken, Turkey 180 degrees F
Breasts, roasts 170 degrees F
Thighs and wings Cook until juices run clear.

Stuffing (cooked alone or in bird) 165 degrees F
Egg dishes, casseroles 160 degrees F
Leftovers 165 degrees F

Information courtesy the U. S Department of Agriculture Food Safety and Inspection Service. Via globalgourmet.com

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