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General Information
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Safe Cooking Temperatures
Safety hints that will help you and your family be food safe. Learn how to cook and serve meats at safe temperatures.
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Safe Temperatures
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Internal Temperature
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Ground Meat & Meat Mixtures
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| Beef, Pork, Veal & Lamb |
71 ºC (160 ºF) |
Turkey, Chicken
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74 ºC (165 ºF)
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Fresh Beef, Veal, Lamb
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| Medium Rare |
63 ºC (145 ºF) |
| Medium |
71 ºC (160 ºF) |
Well Done
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77 ºC (170 ºF)
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Poultry
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| Chicken & Turkey, whole |
85 ºC (185 ºF) |
| Poultry parts |
74 ºC (165 ºF) |
| Duck & Goose |
74 ºC (165 ºF) |
Stuffing (cooked alone or in bird)
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74 ºC (165 ºF)
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Fresh Pork
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| Medium |
71 ºC (160 ºF) |
| Ham |
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| Fresh (raw) |
71 ºC (160 ºF) |
Pre-cooked (to reheat)
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74 ºC (165 ºF)
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Egg & Egg Dishes
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Egg dishes and casseroles
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74 ºC (165 ºF)
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Seafood
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| Fin Fish |
70 ºC (158 ºF)
For one minute. Flesh is opaque |
| Shrimp, Lobster & Crabs |
74 ºC (165 ºF)
flesh is pearly & opaque |
| Clams, Oysters & Mussels |
shells open during cooking |
Scallops
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milky white or opaque & firm
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| Leftovers & Casseroles |
74 ºC (165 ºF) |
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