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Table 6.  Safe internal food temperature guide

Food

Internal Temperature (F)

Ground Meat & Meat Mixtures:

Beef, Lamb, Pork, Veal

 

Chicken, Turkey

 

160

 

165

 

Fresh Beef, Lamb, Veal:

Medium rare

Medium 

Well done

 

 

145

160

170

 

Poultry:

Chicken & Turkey (whole)

Poultry parts

Duck & Goose (whole)

Stuffing (cooked alone or in bird)

 

 

165 - 180

165 - 180

165 - 180

165

 

Fresh Pork:

Medium

Well done

 

 

160

170

 

Ham:

Fresh (raw)

Pre-cooked (to reheat)

 

 

160 

140

 

Eggs & Egg dishes:

Eggs

Egg dishes

 

 

Cook until yolk & white are firm

160

 

Seafood:

Fin fish

Crab, Lobster, Shrimp

Clams, Oysters, Mussels

Scallops

 

 

145 - or until opaque and flakes easily

Cook until flesh is pearly & opaque

Cook until shells open

Cook until flesh is milky white or opaque & firm

 

Leftovers & Casseroles

 

165

Source: United States Department of Agriculture, Food Safety and Inspection Service, May 2008, URL: http://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp#chart; and Partnership for Food Safety Education, URL: http://www.fightbac.org/content/view/93/2/

 

 

   

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HOMERECIPESABOUT BBQBBQ GRILLS & ACCESSORIESPICK A GREAT LOCATION

FOOD & GRILLING TIPS FREE ESTIMATESCONVERSION TABLES & MORE COOKING DICTIONARY

DECORATEMISCELLANEOUS OUTDOOR COOKING & MORE  HOW TO BE A GREAT HOST/HOSTESS

PROTECT AGAINST PESTSFUN ACTIVITIES, SPORTS & ENTERTAINMENT INVITATIONSSHOP

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