| Internal Cooking Temperatures | Product | °F | | Egg & Egg Dishes | | Eggs | Cook until yolk & white are firm. | | Egg casseroles | 160 | | Egg sauces, custards | 160 | | Ground Meat & Meat Mixtures | | Turkey, Chicken | 165 | | Beef, Veal, Lamb, Pork | 160 | | Fresh Beef, Veal, Lamb | | Medium Rare | 145 | | Medium | 160 | | Well Done | 170 | | Fresh Pork | | Medium | 160 | | Well Done | 170 | | Ham | | Fresh (raw) | 160 | | Fully cooked (to reheat) | 140 | | Roast Beef | | Cooked commercially, vacuum sealed, and ready-to-eat | 140 | | Poultry | | Chicken, Turkey-whole | 180 | | Chicken, Turkey-dark meat | 180 | | Poultry-breast | 170 | | Duck & Goose | 180 | | Stuffing | | Cooked alone or in bird | 165 | | Sauces, Soups, Gravies, Marinades | | Used with raw meat, poultry, or fish | Bring to a boil. | | 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. | | Leftovers | 165 | Note: These temperatures are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice preparation. Food Service Workers should consult their state or local food code, or health department. This webset page was assembled on Saturday August 5, 2006 by Teddie with graphics from Art from ©2006 Riverdeep Interactive Learning Ltd., using one of the many auto-scripters available at Chat_Central_Gateway. All rights reserved. KENDOC 2005 |
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