From the US FDA: Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness. So Fight BAC!® by cooking food to the proper temperature: Safe Cooking Temperatures - As measured with a food thermometer. | Ground Meat & Meat Mixtures | | Beef, Pork, Veal, Lamb | 160° F | | Turkey, Chicken | 165° F | Fresh Beef, Veal Lamb | | Medium Rare | 145° F | | Medium | 160° F | | Well Done | 170° F | Poultry | | Chicken & Turkey, whole | 165° F | | Poultry Parts | 165° F | | Duck & Goose | 165° F | | Stuffing (cooked alone or in bird) | 165° F | Fresh Pork | | Medium | 160° F | | Well Done | 170° F | Ham | | Fresh (raw) | 160° F | | Pre-cooked (to reheat) | 140° F | Eggs & Egg Dishes | | Eggs | Cook until yolk & white are firm | | Egg Dishes | 160° F | Seafood | | Fin fish | 145° F or until opaque & flakes easily with fork | | Shrimp, Lobster & Crabs | Flesh pearly & opaque | | Clams, Oysters & Mussels | Shells open during cooking | | Scallops | Milky white or opaque & firm | Leftovers & Casseroles | 165° F |
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