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