 
 |
Food Temperature Chart.
This chart shows temperatures for cooking various
types of foods.
|
Distributed August 1999 for use in September 1999 as part of
the International
Food Safety Council's National Food Safety Education Month
Visit the foodsafety.gov
web site.
|
| 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 breasts, 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. |
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