FOOD SAFETY
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| Cooking Temperature Guidelines from the USDA (August 1999): |
FOOD SAFETY
|
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| Cooking Temperature Guidelines from the USDA (August 1999): |
| Product |
ºF |
|
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 breasts, roast |
170 |
|
Poultry thighs, wings |
180 |
|
Stuffing (cooked alone or in bird) |
165 |
|
Duck & Goose |
180 |
|
Ham |
|
|
Fresh (raw) |
160 |
|
Pre-cooked (to re-heat) |
140 |
|
Seafood |
|
|
Fin Fish |
Cook until opaque and flakes easily with 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 |
