Table of Contents
Advertisement
#
2 /
!
!
/
%
> !
)
9
)
#
2 / #
!
V] %
V] *
*
V] !
%
%
> !
&
!
( -
0
-
& 2
&
2& )
" #B
5
2 /
" #
2 /
/
@
' & .
)
7 7 7 7 7 E# 8 ' /
)
&
)
-
+ $ $
. +
. 2
. ?
6;7N 0
9
64:N 0 %
. 8JM J.
)
. 2
8 " %#% &
USDA* Recommended Safe Minimum Internal
Temperatures
Beef, Veal, Lamb and Pork – Whole Cuts**
Fish
Beef, Veal, Lamb and Pork – Ground
Egg Dishes
Turkey, Chicken & Duck – Whole, Pieces &
Ground
* United States Department of Agriculture
**Allow meat to rest three minutes before carving or
consuming.
5 5
10
( )
& 9 3
1 3
$ F,
#(
#
$ '
6I7N 0 B
6;:N 0
!
-
E
F ;
1
&
! / ' -
6<7N 0 O
/
6;7N 0
145° F
145° F
160° F
160° F
165° F
Advertisement
Table of Contents
