Public Health Home Page
 |
Cooking Temperature |
| Product | °F |
| Eggs & Egg Dishes | |
| Eggs | Cook until yolk and white are firm |
| Egg dishes | 160 |
| Ground Meat & Meat Mixtures | |
| Turkey, chicken | 165 |
| Veal, beef, lamb, pork | 160 |
| Fresh Beef | |
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
| Fresh Veal | |
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
| Fresh Lamb | |
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
| Fresh Pork | |
| Medium | 160 |
| Well Done | 170 |
| Poultry | |
| Chicken, whole | 180 |
| Turkey, whole | 180 |
| Poultry breast, roast | 170 |
| Poultry thighs, wings | 180 |
| Stuffing (cooked alone or in bird) | 165 |
| Duck & Goose | 180 |
| Ham | |
| Fresh (raw) | 160 |
| Pre-cooked (to reheat) | 140 |
| Seafood | |
| Fin Fish | Cook until opaque and flakes easily with a fork |
| Shrimp, lobster, crab | Should turn red and flesh should become pearly opaque. |
| Scallops | Should turn milky white or opaque and firm |
| Clams, mussels, oysters | Cook until shells open |
