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.
