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Cook: Heat it Up Chart

Apply the heat...and Fight BAC!®

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness.  So Fight BAC!® by cooking food to the proper temperature:

Safe Cooking Temperatures  - As measured with a food thermometer.

Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb 160 °F
Turkey, Chicken 165 °F
Fresh Cuts Pork, Beef, Veal, Lamb
Plus 3 minutes stand time for safety 145 °F
Poultry
Chicken & Turkey, whole 165 °F
Poultry Parts 165 °F
Duck & Goose 165 °F
Stuffing (cooked alone or in bird) 165 °F
Ham, Cooked and Fresh
Ham (raw) Plus 3 min. stand time 145 °F
Pre-cooked (to reheat) 140 °F
Eggs & Egg Dishes
Eggs Cook until yolk & white are firm
Egg Dishes 160 °F
Seafood
Fin fish 145 °F or until opaque & flakes easily with fork
Shrimp, Lobster & Crabs Flesh pearly & opaque
Clams, Oysters & Mussels Shells open during cooking
Scallops Milky white or opaque & firm
Leftovers & Casseroles 165 °F

 

Or, download this Safe Minimum Internal Temperatures Chart from the "Food Safe Families" Campaign.

 

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