Apply the Heat!
Cooking food-especially raw meat, poultry, fish and eggs-to the proper
temperature kills harmful bacteria. Thoroughly cook food as follows*: |
|
Raw Food
|
Internal Temperature |
|
|
Ground Products
|
| Beef, veal, lamb, pork |
160°F |
| Chicken, turkey |
165°F |
|
|
Beef, Veal, Lamb Roasts & steaks
|
| medium-rare |
145°F |
| medium |
160°F |
| well-done |
170°F |
|
|
Pork
|
| Chops, roast, ribs |
| medium |
160°F |
| well-done |
170°F |
| Ham, fully cooked |
140°F |
| Ham, fresh |
160°F |
| Sausage, fresh |
160°F |
|
|
Poultry (Turkey & Chicken)
|
| Whole bird |
at least 165°F |
| Breast |
at least 165°F |
| Legs & thighs |
at least 165°F |
| Stuffing (cooked separately) |
165°F |
|
|
Eggs
|
| Fried, poached |
yolk & white are firm |
| Casseroles |
165°F |
| Leftovers |
165°F |
|
|
Fish
|
flakes with a fork |
|
| *This chart provides guidance for cooking foods
at home. |
|
