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Safe temperatures for cooked meatsGround meat and meat mixtures Beef, pork, veal, lamb 160Turkey, chicken 165Fresh beef, veal, lamb Steaks, roasts, chopsRest time: 3 minutes 145Poultry All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165Pork and ham Fresh pork, including fresh hamRest time: 3 minutes 145Precooked ham (to reheat)Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F 165Eggs and egg dishes Eggs Cook until yolk and white are firmEgg dishes (such as frittata, quiche) 160Leftovers and casseroles Leftovers and casseroles 165Seafood Fish with fins 145 or cook until flesh is opaque and separates easily with a forkShrimp, lobster, crab, and scallops Cook until flesh is pearly or white, and opaqueClams, oysters, mussels Cook until shells open during cooking
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