Category | Temperature | |
---|---|---|
Beef, veal and lamb | ||
Ground meat (burgers, meatballs, sausages) | 71°C (160°F) | |
Pieces and whole cuts |
medium-rare 63°C (145°F) medium 71°C (160°F) well done 77°C (170°F) |
|
Mechanically tenderized beef and veal (turn mechanically tenderized steak over at least twice during cooking) | 63°C (145°F) | |
Pork (ham, pork loin, ribs) | ||
Ground pork (burgers, meatballs, sausages) | 71°C (160°F) | |
Pieces and whole cuts | 71°C (160°F) | |
Poultry (chicken, turkey, duck) | ||
Ground poultry (burgers, meatballs, sausages) | 74°C (165°F) | |
Frozen raw breaded chicken products (nuggets, fingers, strips, burgers) | 74°C (165°F) | |
Pieces (wings, breasts, legs, thighs) | 74°C (165°F) | |
Stuffing (cooked alone or in bird) | 74°C (165°F) | |
Whole | 82°C (180°F) | |
Eggs | ||
Egg dishes | 74°C (165°F) | |
Seafood | ||
Fish | 70°C (158°F) | |
Shellfish (shrimp, lobster, crab, scallops, clams, mussels, oysters) |
74°C (165°F) Discard any that do not open when cooked |
|
Leftovers | ||
Leftovers | 74°C (165°F) | |
Hot dogs | ||
Hot dogs | 74°C (165°F) | |
Game meats | ||
Ground meat, meat mixtures, ground venison and sausage | 74°C (165°F) | |
Deer, elk, moose, caribou/reindeer, antelope and pronghorn | 74°C (165°F) | |
Large game (Bear, bison, musk-ox, walrus, etc.) | 74°C (165°F) | |
Small game (Rabbit, muskrat, beaver, etc.) | 74°C (165°F) | |
Game birds/waterfowl (wild turkey, duck, goose, partridge and pheasant) | ||
Whole | 82°C (180°F) | |
Breasts and roasts | 74°C (165°F) | |
Thighs, wings | 74°C (165°F) | |
Stuffing (cooked alone or in bird) | 74°C (165°F) |