Food Safety First
Cook Food To the Proper Internal Temperature
Cooking food to the proper internal temperature kills harmful bacteria. Test for doneness with a clean food thermometer
and follow the chart below.
|
Raw Food
|
Internal Temperature
|
|
Ground Products
|
|
|
Hamburger
|
160°F
|
|
Beef, veal, lamb and pork
|
160°F
|
|
Chicken and turkey
|
165°F
|
|
|
Beef, Veal and Lamb
|
|
|
Roasts
and steaks
|
|
|
Medium-rare
|
145°F
|
|
Medium
|
160°F
|
|
Well-done
|
170°F
|
|
|
|
Pork
|
|
|
Chops,
roasts and ribs
|
|
|
Medium
|
160°F
|
|
Well-done
|
170°F
|
|
|
Ham
(fresh)
|
160°F
|
|
Sausage
(fresh)
|
160°F
|
|
|
Poultry
|
|
|
Chicken,
whole and pieces
|
180°F
|
|
Ground
chicken or turkey
|
165°F
|
|
Duck
|
180°F
|
|
Turkey
(unstuffed)
|
|
|
Whole
|
180°F
|
|
Breast
|
170°F
|
|
Dark meat
|
180°F
|
|
Stuffing
(cooked separately)
|
165°F
|
|
|
|
Eggs
|
|
|
Fried and poached
|
yolk and white are firm
|
|
Casseroles
|
160°F
|
|
Sauces and custards
|
160°F
|
|
|
Seafood
|
|
|
Fillets and whole fish
|
opaque and flakes easily
|
|
Shrimp and lobster
|
shell turns redand flesh opaque
|
|
Scallops
|
milky white, opaque and firm
|
|
Excerpted from the National Restaurant Association Educational Foundation's Cook It Safely brochure.
|
