t. 607.272.2292
f. 607.272.7088
e. tompkins@cornell.edu
w. ccetompkins.org
Safe Internal Temperature Chart
| FOOD | °F |
|---|---|
| GROUND MEAT & MEAT MIXTURES |
|
| Beef, Pork, Veal, Lamb | 160 |
| Turkey, Chicken | 165 |
| FRESH BEEF / VEAL / LAMB |
|
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
| POULTRY | |
| Chicken & Turkey, whole | 165 |
| Poultry breasts, roast | 165 |
| Poultry thighs, wings | 165 |
| Duck & Goose | 165 |
| Stuffing (cooked alone or in bird) | 165 |
| FRESH PORK |
160 |
| HAM | |
| Fresh (raw) | 160 |
| Pre-cooked (to reheat) | 140 |
| EGGS & EGG DISHES |
|
| Eggs | Cook until yolk & white are firm |
| Egg dishes | 160 |
| LEFTOVERS & CASSEROLES |
165 |
From: US Dept. of Agriculture fact sheet, "Using a Food Thermometer" at:
http://www.fsis.usda.gov/factsheets/Use_a_Food_Thermometer/index.asp#chart