Proper Cooking Temperatures
| RAW FOOD |
INTERNAL TEMPERATURE |
| Ground Products | |
| Hamburger |
160° F. |
| Beef, veal, lamb, pork |
160° F. |
| Chicken, turkey |
165° F. |
| Beef, Veal, Lamb | |
| Roasts & Steaks |
|
| Medium-rare |
145° F. |
| Medium |
160° F |
| Well-done |
170° F |
| Pork | |
| Chops, roasts, ribs | |
| Medium |
160° F |
| Well-done |
170° F |
| Ham, fresh |
160° F |
| Sausage, fresh |
160° F |
| Poultry | |
| Chicken, whole & pieces |
180° F |
| Duck |
180° F |
| Turkey (unstuffed) |
180° F |
| Whole |
180° F |
| Breast |
170° F |
| Dark meat |
180° F |
| Stuffing (cooked separately) |
165° F |
| Eggs | |
| Fried, poached | Yolk & white are firm |
| Casseroles |
160° F |
| Sauces, custards |
160° F |
Last Update: August 02, 2003