Cook foods to the correct internal temperature of 74 degrees C (165 degrees F) for a minimum time of 15 seconds. If the food you are cooking is large, insert a thermometer into the thickest area of the food item. Here are the safe minimum cooking temperatures:
| Category | Food |
Temperature (°F) |
|
| Ground Meat & Meat Mixtures | Beef, Pork, Veal, Lamb |
160 |
|
| Turkey, Chicken |
165 |
||
| Fresh Beef, Veal, Lamb | Steaks, roasts, chops |
145 |
|
| Poultry | Chicken & Turkey, whole |
165 |
|
| Poultry breasts, roasts |
165 |
||
| Poultry thighs, legs, wings |
165 |
||
| Duck & Goose |
165 |
||
| Stuffing |
165 |
||
| Pork and Ham | Fresh pork |
145 |
|
| Precooked ham (to reheat) |
140 |
||
| Eggs & Egg Dishes | Eggs |
Cook until yolk and white are firm |
|
| Egg dishes |
160 |
||
| Leftovers & Casseroles | Leftovers |
165 |
|
| Casseroles |
165 |
||
| Seafood | Fin Fish |
145 or cook until flesh is opaque and separates easily with a fork. |
|
| Shrimp, lobster, and crabs |
Cook until flesh is pearly and opaque. |
||
| Clams, oysters, and mussels |
Cook until shells open during cooking. |
||
| Scallops |
Cook until flesh is milky white or opaque and firm. |
