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  • Safe Minimum Cooking Temperatures Chart

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    Brody Lambe
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    The document provides safe minimum internal cooking temperatures for various types of meat, poultry, eggs, seafood and leftovers. Ground meats such as beef, pork and turkey should be cooked to 160°F or 165°F respectively. Fresh beef, pork and lamb steaks or roasts can be cooked to 145°F while all poultry should reach 165°F. Pork and ham should be cooked to 145°F or 165°F if precooked. Seafood is ready when the flesh is opaque and flakey or shells have opened.

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    The document provides safe minimum internal cooking temperatures for various types of meat, poultry, eggs, seafood and leftovers. Ground meats such as beef, pork and turkey should be cooked to 160°F or 165°F respectively. Fresh beef, pork and lamb steaks or roasts can be cooked to 145°F while all poultry should reach 165°F. Pork and ham should be cooked to 145°F or 165°F if precooked. Seafood is ready when the flesh is opaque and flakey or shells have opened.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    36 views1 page

    Safe Minimum Cooking Temperatures Chart

    Uploaded by

    Brody Lambe
    The document provides safe minimum internal cooking temperatures for various types of meat, poultry, eggs, seafood and leftovers. Ground meats such as beef, pork and turkey should be cooked to 160°F or 165°F respectively. Fresh beef, pork and lamb steaks or roasts can be cooked to 145°F while all poultry should reach 165°F. Pork and ham should be cooked to 145°F or 165°F if precooked. Seafood is ready when the flesh is opaque and flakey or shells have opened.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Safe Minimum Cooking Temperatures Chart

    Food Type Internal Temperature (°F)

    Ground meat and meat Beef, pork, veal, lamb 160


    mixtures
    Turkey, chicken 165

    Fresh beef, veal, lamb Steaks, roasts, chops 145


    Rest time: 3 minutes

    Poultry All Poultry (breasts, whole bird, 165


    legs, thighs, wings, ground
    poultry, giblets, and stuffing)

    Pork and ham Fresh pork, including fresh ham 145


    Rest time: 3 minutes

    Precooked ham (to reheat) 165


    Note: Reheat cooked hams
    packaged in USDA-inspected
    plants to 140°F

    Eggs and egg dishes Eggs Cook until yolk and white are
    firm

    Egg dishes (such as frittata, 160


    quiche)

    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 Cook until flesh is pearly or


    scallops white, and opaque

    Clams, oysters, mussels Cook until shells open during


    cooking

    Date Last Reviewed April 12, 2019

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