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