Below Safty instruction is originated from: Foodsafety.org and is copied as is due to the importence of the topic and to share this importents knowledge
Follow the guidelines below for safe minimum internal temperatures and rest time for meat, poultry, seafood, and other cooked foods. Be sure to use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.
Food | Type | Internal Temperature (°F) |
---|---|---|
Ground meat and meat mixtures | Beef, pork, veal, lamb | 160 |
Turkey, chicken | 165 | |
Fresh beef, veal, lamb | Steaks, roasts, chops Rest time: 3 minutes |
145 |
Poultry | All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 |
Pork and ham | Fresh pork, including fresh ham Rest time: 3 minutes |
145 |
Precooked ham (to reheat) Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F |
165 | |
Eggs and egg dishes | Eggs | Cook until yolk and white are firm |
Egg dishes (such as frittata, quiche) | 160 | |
Leftovers and casseroles | Leftovers and casseroles | 165 |
Seafood | Fish with fins | 145 or cook until flesh is opaque and separates easily with a fork |
Shrimp, lobster, crab, and scallops | Cook until flesh is pearly or white, and opaque | |
Clams, oysters, mussels | Cook until shells open during cooking |