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The following information is per the U.S. Department of Health and Human Services:
SAFE MINIMUM COOKING
TEMPERATURES
Use this chart and a food thermometer to ensure that
meat, poultry, seafood and other cooked foods reach
a safe minimum internal temperature.
REMEMBER: you can't tell whether meat is safely
cooked by looking at it. Any cooked, uncured red meats
– including pork – can be pink, even when the meat has
reached a safe internal temperature.
CATEGORY
Ground Meat
& Meat Fixtures
Fresh Beef, Veal, Lamb
Poultry
Pork & Ham
Eggs & Egg Dishes
Leftovers & Casseroles
Seafood
8
FOOD
Beef, Pork, Veal, Lamb,
Turkey, Chicken
Steaks, Roasts, Chops
Chicken, Turkey (Whole)
Poultry Breasts, Roasts
Poultry Thighs, Legs, Wings
Duck & Goose
Stuffing
(cooked alone or in bird)
Pork
Fresh Ham (Raw)
Precooked Ham (to reheat)
Eggs
Egg Dishes
Leftovers
Casseroles
Fin Fish
Shrimp, Lobster, Crabs
Clams, Oysters, Mussels
Scallops
WHY THE REST TIME
IS IMPORTANT
After you remove meat from a grill, oven, or other heat
source, allow it to rest for the specified amount of time.
During the rest time, its temperature remains constant
or continues to rise, which destroys harmful germs.
TEMP °F
160°F
165°F
145°F
165°F
145°F
140°F
Cook until yolk & white are firm None
160°F
165°F
165°F
145°F or cook until flesh is
opaque & separated easily
with a fork
Cook until flesh is pearly
and opaque
Cook until shells open
during cooking
Cook until flesh is milky white
or opaque & firm
REST TIME
None
None
3 minutes
None
3 minutes
None
None
None
None
None
None
None
None
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