Kitchen Basics: Cooking Your Dinner Safely

FOOD TEMPERATURE GUIDE

Ham

1. Fresh Raw - 160 ° F

2. Re-heating or Pre-cooked Ham - 140° F

Seafood

1. Fin fish - 145°F

2. Shrimp, Lobster & Crabs - Until Milky and Opaque

3. Scallops - Until Milky, Opaque and Firm

4. Clams, Oysters & Mussels - Until Shells Open

Poultry

1. Whole Chicken & Turkey - 180 ° F

2. Turkey & Chicken Thigh - 180 ° F

3. Breast - 170° F

4. Duck & Goose -165° F

5. Stuffed Bird -165° F

Ground Meat and Meat Mixtures

1. Beef, Pork, Veal & Lamb - 160°F

2. Turkey & Chicken - 165°F

3. Pork Medium to Well Done - 160-170°F

Dairy and Eggs

1. Eggs Yolk & Whites are Firm - 158°F

2. Hard Boiled Eggs - 185-190°F

3. Miscellaneous Egg Dishes - 160°F

Pork

1. Medium - 160° F

2. Well Done - 170° F

Fresh Beef, Veal, Lamb

1. Medium Rare - 145° F

2. Medium - 160° F

3. Well Done - 170° F

MORE FOOD SAFETY INFORMATION